Today, I will take you a trip to Italy. Well, not really but through my dessert. This elegant and delicious Coconut Strawberry Panna Cotta is so refreshing and I am sure you will enjoy it as much as I do.

I have so much fun making it and of course captured beautiful photos as you can see some pictures below.

Coconut is one of the fruit I love to drink it during the hot summer days. It’s perfect to pair with any fruits. I love strawberry and pineapple for my references.

There are endless options for assembling, plating, and decorating this beautiful dessert.

Let’s get started. Don’t forget to share and hashtag #annieteattravel on IG or FB if you try out my recipes.

USA Pan 1140LF Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Coconut Strawberry Panna Cotta Recipe

Delicious and refresh Italian dessert top with some fresh fruit

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Resting Time 1

Total Time 1 40

Course Dessert

Cuisine Italian

Servings 7

Ingredients

Coconut flavor:

1 tbsp unflavored gelatin powder
1 tbsp water
2 cup unsweetened coconut milk
3/4 cup heavy whipped cream
1/4 cup sugar

Strawberry flavor

1 tbsp unflavored gelatin powder
1 tbsp water
1 cup fresh strawberries halved
2 tsp lemon juice
1/3 cup sugar

Additional toppings:

1 can pineapple slices 8 oz

Instructions

in a small bowl, combine 2 tbsp gelatin powder with 2 tbsp water. Stir and let sit for 5 minutes. Set aside.

Coconut Panna Cotta:

In a medium sauce pot, combine coconut milk, heavy whipped cream, and sugar. Set over medium heat and bring to a simmer. Remove from heat and allow to cool for 10 minutes.
Add-in half mix gelatin mixture. Stir until well dissolved.
Divide the milk mixture to your glasses about 3/4 full.
Place in the refrigerator for 15 minutes

Strawberry Panna Cotta:

In the small saucepot over medium heat, add strawberries, sugar, lemon. Let is simmer for 10 minutes.
Blend until smooth. Remove and place back into a bowl.
Add the remaining gelatin mixed. Stir until well dissoloved.
Pour the strawberry mixture onto the top layer for coconut panna cotta.
Refrigerate for one hour.