Tips for Making the Perfect Italian Coconut Panna Cotta

By Bhavana Verma

Balance the texture

Panna cotta should be perfectly creamy and firm, so you must adjust the ratio of coconut cream and gelatin.

Bloom gelatin properly

Make sure to dissolve gelatin properly to avoid clumps that can ruin the texture.

Heat Gently

Heat the coconut milk and cream mixture gently on medium-low heat while stirring continuously and avoid boiling.

Strain the mixture

Straining helps eliminate any lumps created while heating and combining the ingredients.

Set properly

Set the panna cotta for at least 4-6 hours to firm it up and cover the mold to prevent the formation of skin on top.