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Coconut Panna Cotta with Summer Fruit

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Hi Bold Bakers!

One of my favorite ways to entertain and share all of my homemade creations is by eating outdoors. Since I moved from Ireland to California, I love to take advantage of the great weather and all the lovely spots there are to dine “al fresco”. Given the opportunity I love creating special recipes like this Coconut Panna Cotta with Summer Fruit for picnics on the beach or my neighborhood park.

When I saw this gorgeous Picnic Basket and Picnic Blanket from Picnic Time, I knew I wanted to come up with a really special something for my husband, Kevin, and I to share outdoors. My Coconut Panna Cotta is impressive enough for a romantic picnic or outdoor dinner yet so simple to make ahead and to transport. To make them perfect for on-the-go dining I made them in these lovely Kilner Vintage Preserve Jars so I could screw on a lid and pack them easily.

For those of you who have never made or had Panna Cotta it is irresistible! My Coconut Panna Cotta is simply milk, or in this case coconut milk mixed with flavorings, sugar, lime and gelatin. After quickly combining all of the ingredients in a sauce pan you pour the mixture into an individual serving dish to set. I love this as it makes super humble ingredients come together to form a really special single-serving dessert. They’re perfect to pop in your picnic basket and enjoy out and about!

This Coconut Panna Cotta variation is given an extra tropical kick by using coconut milk and lime zest for a tangy and bright flavor. After this sets up in my favorite glass jars I top them with fresh seasonal berries. It’s the prefect balance of rich and creamy, fruity and sweet. I can’t wait for you all to take this along to your next special picnic!

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family. Get the full recipe here on The Inspired Home.

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Coconut and Lime Panna Cotta with Summer Fruit Recipe
Prep Time
14 mins
Cook Time
10 mins
Total Time
24 mins

Enjoy my Coconut Panna Cotta with Summer Fruit as an easy to make, delicious sweet treat perfect for summer picnics or any event.

Course: Dessert
Cuisine: Italian
Servings: 4
Author: Gemma Stafford
  • teaspoons powdered gelatin
  • 3 tablespoons water
  • 2 cans (28floz/856ml) full-fat coconut milk, at room temperature, available here
  • 3 tablespoons sugar
  • Zest of 1 lime
For serving:
  • Fresh Strawberries and Blueberries
  1. In a medium bowl sprinkle the gelatin and sugar over water and stir. Set aside to firm up for 5 minutes.

  2. Pour the coconut milk and lime zest into a saucepan over medium heat and bring it to a simmer.

  3. Once it comes to a simmer whisk in the gelatin until dissolved and the mixture is very hot.
  4. Take the saucepan off the heat and pour the liquid into four jars or ramekins. Leave it to cool down at room temperature for 2 hours and the place them in the fridge to set for at least 6 hours, or overnight.

  5. Serve with fresh berries and enjoy! Cover and store in the in the in the fridge for up to 3 days. 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Helinda Halim on August 27, 2019 at 4:50 pm

    Gemma if we substitute with agar agar the texture of panna cotta will be different so what will suggest for vegetarian?

    • Gemma Stafford on August 28, 2019 at 12:48 am

      Hi Helinda,
      Carrageen Irish Moss, also called Carrageenan is a similar thing to agar-agar but will give you a softer finish. You will need to follow the directions on the pack you buy as the method changes with the type you find. It will need to be boiled before use to activate it, unlike gelatin which is bloomed in cold water.
      I hope you enjoy this recipe,
      Gemma 🙂

  2. AlolikaPal on June 25, 2018 at 4:03 am

    I really loved ur recipe Gemma and here’s a small request: Can you please tell me how to make double layered panna cotta ???

    • Gemma Stafford on June 25, 2018 at 4:14 am

      Hi there,
      If you wish to double the layers of a pannacotta you need to set the first layer, add the filling and chill it before adding the second layer. This may mean making the mix twice, to ensure a good set to the first layer. This is particularly important if you are turning it out.
      I hope this helps,
      Gemma 🙂

  3. Shreya on June 24, 2018 at 4:08 pm

    Hello Gemma,

    I tried and loved the recipe. Just one issue, I wish you would have recommended to strain the mixture after the lime zest has infused. I did not like the tiny bits in an otherwise smooth panna cotta.

    Still loved the flavours :))

  4. Denise James on May 24, 2018 at 7:50 am

    Hi Gemma,
    Thank you so much for what you’re doing. I love your recipes and appreciate your creativity, the time, and effort you put into these recipes. I would like to make the Coconut Panna Cotta but I cannot use gelatin. What can I substitute for gelatin? I’m thinking maybe arrowroot flour?

    • Gemma Stafford on May 25, 2018 at 4:56 am

      Hi Denise,
      Thank you for your kind words.
      Take a look at the natural gelling agents, Carrigeen Moss/China Grass/ Agar agar, are all gelatins, plant based, and work really well. You need to get used to them, they are not as handy as gelatin, but worth it. Best for pannacotta too, a delicious thing,
      Gemma 🙂

      • Denise on June 21, 2018 at 7:48 am

        Thank you! 🙂

  5. Kesia on August 18, 2017 at 6:31 am

    Hi gemma lovely recipe.
    Can you tell me how many cups of coconut milk should be used for the recipe, because i’m not going to be using the canned ones.

    • Gemma Stafford on August 18, 2017 at 11:55 am

      Hi Keisa,
      The cup measurement for the coconut milk will be a little under 3 1/2 cups.
      This is the recipe:
      2½ teaspoons powdered gelatin
      3 tablespoons water
      2 cans full-fat coconut milk, at room temperature ( 4o0ml each)
      3 tablespoons sugar
      Zest of 1 lime
      For serving: Fresh strawberries & blueberries
      I hope this is of help,
      Gemma 🙂

  6. KimiW on August 17, 2017 at 8:27 pm

    Thanks for sharing 2 fabulous yet most simple desserts that I can actually eat.
    Yours was probably among the best foodie email I received all summer!!

    • Gemma Stafford on August 18, 2017 at 1:08 am

      Hi there Kimi,
      Thank you for your very kind comment, I am happy that you are here with us,
      Gemma 🙂

  7. Mae on August 17, 2017 at 1:14 am

    Hi hi what’s the weight of the can of coconut milk?

    • Gemma Stafford on August 17, 2017 at 1:46 am

      Hi Mae,
      A can of coconut milk is generally about 400 ml/400g.
      The cream content will be about 1/2 of the contents. Us a full fat coconut milk to obtain the cream.
      Gemma 🙂

  8. Indah Annisa on August 15, 2017 at 4:43 pm

    Hai gemma, can i substitute the gelatin with some agar agar ? And if i can how much should i take ?

    • Gemma Stafford on August 16, 2017 at 8:45 am

      Hi there,
      Yes, you certainly may. ( check this out. This will tell you better than I can as I do not know which agar agar you can find near you.
      Gemma 🙂

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