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Elegant Coconut Panna Cotta Cake serving
Creamy coconut cake topped with fresh fruit

No-Bake Coconut Panna Cotta Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This dessert elevates the Italian classic 'panna cotta' (cooked cream) to cake heights. The secret lies in using just enough gelatin to hold the shape while ensuring it melts instantly in your mouth. The contrast between the tropical softness of coconut milk and the crisp buttery crust makes this the star of summer evenings—no oven required.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 8 or 9-inch Springform Pan
  • Heavy-bottomed Saucepan
  • Whisk
  • Silicone Spatula
  • Food Processor or Rolling Pin

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Pulse the cookies into fine crumbs, then mix thoroughly with the melted butter until it resembles wet sand.

Tip: If you don't have a food processor, place cookies in a ziplock bag and crush with a rolling pin.
2 ✓

Press the buttery crumbs evenly into the bottom of your springform pan. Chill in the fridge to set while you prepare the filling.

Tip: Use the bottom of a flat glass to tamp down the crust for a compact, sliceable base.
3 ✓

Combine the coconut milk, heavy cream, sugar, and vanilla in a saucepan. Heat over medium heat just until steaming and the sugar dissolves.

Tip: Do not boil! High heat can curdle the cream and alter the flavor.
4 ✓

Meanwhile, sprinkle the gelatin over 4-5 tablespoons of cold water in a small bowl and let it bloom for 5 minutes (it will become jelly-like).

Tip: Blooming hydrates the gelatin granules so they dissolve smoothly later.
5 ✓

Remove the saucepan from the heat and whisk in the bloomed gelatin. Stir vigorously until completely dissolved and smooth.

Tip: If the mixture looks lumpy, pass it through a fine-mesh sieve.
6 ✓

Let the cream mixture cool to room temperature (about 20-30 minutes), then gently pour it over the cold crust.

Tip: Pouring it hot will melt the butter in the crust, causing crumbs to float to the surface.
7 ✓

Refrigerate for at least 4 hours. Before serving, sprinkle with shredded coconut and top with fresh fruit.

Tip: Whipped cream rosettes add extra creaminess to each bite.

Recipe FAQ

Why is the texture rubbery?
You likely used too much gelatin or boiled the mixture. Gelatin is delicate; handle with care!
Can I use canned coconut milk?
Yes, please do! Full-fat canned coconut milk provides the creamiest result.
How long does it take to set?
It needs at least 4 hours on the coldest shelf of your fridge, but overnight is best.

Ingredients

  • 1 3/4 cups Full-Fat Coconut Milk (canned)
  • 3/4 cup Heavy Cream (min. 30%)
  • 1/3 cup Granulated Sugar
  • 1 packet Unflavored Gelatin Powder (approx. 2.5 tsp)
  • 7 oz Graham Crackers or Shortbread Cookies
  • 1 stick Unsalted Butter, melted (approx. 3.5 oz)
  • 1 tsp Vanilla Extract
  • 1/2 cup Shredded Coconut
  • 7 oz Fresh Fruit (Strawberries, Blueberries)