Coconut Panna Cotta

Coconut Panna Cotta

Coconut Panna Cotta


Makes 4 servings


3 tablespoons water
1 envelope (2-1/2 teaspoons) unflavored gelatin
1 can (14-1/2 ounces) unsweetened coconut milk
8 packets sucralose-based sugar substitute
2 tablespoons powdered sugar
1/2 teaspoon vanilla
4 tablespoons toasted flaked coconut
2 slices (1/2 inch thick) fresh pineapple, cut into pieces


  1. Place water in small bowl and sprinkle with gelatin; set aside.
  2. Place coconut milk, sugar substitute, powdered sugar and vanilla in medium saucepan. Heat over medium heat; stir to dissolve sugar and smooth out coconut milk. Do not boil. Add gelatin mixture; stir until gelatin is completely dissolved.
  3. Pour coconut milk mixture evenly into four 5-ounce custard cups. Refrigerate about 3 hours or until set.
  4. To unmold, run knife around outside edges of cups; place cups in hot water about 30 seconds. Place serving plate over cup; invert and shake until panna cotta drops onto plate. Top each serving with 1 tablespoon toasted coconut and 1/4 of pineapple pieces. Refrigerate leftovers.


Panna cotta is best eaten within 2 days.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 261
Calories from Fat 75 %
Total Fat 24 g
Saturated Fat 21 g
Carbohydrate 13 g
Fiber 1 g
Protein 4 g
Sodium 18 mg

Dietary Exchange

Starch 1
Fat 4

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