This Salted Caramel & Coconut Panna Cotta is a delightful dessert that combines the creamy richness of coconut milk with the indulgent sweetness of salted caramel. It's a perfect treat for any occasion, and the optional garnish of toasted coconut flakes, fresh berries, or mint leaves adds a touch of elegance. The recipe is easy to follow and can be prepared ahead of time, making it a convenient choice for entertaining guests or simply treating...
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Place gelatin in a small bowl.
Add cold water and let sit for 5 minutes until spongy.
In a saucepan, combine coconut milk, cream, sugar, and a pinch of salt.
Heat over medium heat until hot but not boiling.
Remove from heat and stir in the bloomed gelatin and vanilla extract.
Stir until the gelatin fully dissolves.
Pour the mixture into ramekins or glasses.
Chill for 4 hours or overnight until set.
In a saucepan, melt sugar over medium heat until amber.
Add butter and whisk until melted.
Slowly pour in warm cream, stirring as it bubbles.
Stir until smooth and add sea salt to taste.
Cool slightly until thick but pourable.
Spoon or drizzle salted caramel sauce over the chilled panna cotta.
Top with toasted coconut flakes, berries, or mint leaves.
Use full-fat coconut milk for the best creamy texture.
If unmolding, lightly oil the ramekins first.
You can make the caramel 3–5 days ahead and store it in the fridge.
Can I use a non-dairy alternative for the heavy cream?
Yes, you can use a non-dairy alternative like coconut cream, but it may slightly alter the texture and flavor.
How long does the panna cotta need to chill?
The panna cotta needs to chill for at least 4 hours or overnight to fully set.
Can I make the caramel sauce in advance?
Yes, the caramel sauce can be made 3–5 days ahead and stored in the fridge.
What can I use as a garnish?
You can use toasted coconut flakes, fresh berries, or mint leaves as a garnish.
How do I unmold the panna cotta?
If you want to unmold the panna cotta, lightly oil the ramekins before pouring in the mixture.
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