Our Coconut Panna Cotta with Tropical Salsa Recipe is a creamy coconut dessert recipe made with gelatin, coconut milk, and sweet coconut cream to create a smooth, luscious texture! Blended with cold heavy cream, powdered sugar, and real vanilla bean! Our no-bake coconut dessert creates a light, airy and indulgent treat. Topped with a fresh tropical fruit salsa of mango, pineapple, shredded coconut and hint of lime juice adds a bright, refreshing finish. Our tropical dessert recipe delivers a balance of creamy sweetness and fresh fruit flavor that’s Delightful for entertaining or date night in.

Why we love Coconut Panna Cotta with Tropical Fruit Salsa Recipe

Today’s Coconut Panna Cotta with Tropical Salsa is everything you LOVE about summer x’s a million! Our Coconut Panna Cotta with Tropical Salsa sets up nice and firm so it can easily go with you in a cooler to picnics or gatherings.

Then when you are ready to serve just add the tropical salsa, a lime wedge, and drizzle of honey (if you want but it’s amazing with or without it). Our Coconut Panna Cotta with Tropical Salsa Recipe will impress every guest at your next gathering!

Ingredients in Coconut Panna Cotta with Tropical Fruit Salsa Recipe

Gelatin
Cool water (for blooming gelatin)
Sweet coconut cream
Coconut milk
Heavy cream
Powdered sugar
Vanilla bean

Tropical Fruit Salsa:

Mango
Pineapple
Shredded coconut
Lime juice
Sugar

How to make Coconut Panna Cotta with Tropical Fruit Salsa Recipe

Bloom the gelatin by adding 6 tablespoons water to a bowl and then sprinkling the gelatin over the top, allow to completely soften and absorb.
Bring the coconut milk and cream to a simmer in a sauce pan.
Lower the heat and stir in gelatin, make sure it totally dissolves.
Pour mixture through a strainer into a chilled bowl.
Place bowl in ice bath to cool.
Combine vanilla bean, powdered sugar, and cream together in a chilled bowl and fold into coconut mixture.
Stir to incorporate.
Allow to cool slightly but not set up.
Pour mixture into serving vessel or mold and refrigerate until set up usually 1-2 hours.
To speed it up you can place in freezer for 30 minutes and then refrigerate for 30 minutes.
Tropical Fruit Salsa: combine all ingredients and mix to combine.
Top with a tropical fruit salsa.

Yield: 6

Coconut Panna Cotta with Tropical Fruit Salsa Recipe

Name: Coconut Panna Cotta with Tropical Fruit Salsa Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons gelatin; 6 tablespoons cool water, to mix with gelatin; 1 can sweet coconut cream; 1 can coconut milk; 2 cups heavy cream, very cold; ¼ cup powdered sugar; ½ vanilla bean, cut in half and scraped; Tropical Fruit Salsa:; ½ cup mango; ½ cup pineapple; ¼ cup shredded coconut; 2 teaspoons lime juice; 1 tablespoon sugar

Our Coconut Panna Cotta with Tropical Salsa Recipe will impress every guest at your next gathering!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

3 tablespoons gelatin
6 tablespoons cool water, to mix with gelatin
1 can sweet coconut cream
1 can coconut milk
2 cups heavy cream, very cold
¼ cup powdered sugar
½ vanilla bean, cut in half and scraped
Tropical Fruit Salsa:
½ cup mango
½ cup pineapple
¼ cup shredded coconut
2 teaspoons lime juice
1 tablespoon sugar

Instructions

Bloom the gelatin by adding 6 tablespoons water to a bowl and then sprinkling the gelatin over the top, allow to completely soften and absorb.
Bring the coconut milk and cream to a simmer in a sauce pan.
Lower the heat and stir in gelatin, make sure it totally dissolves.
Pour mixture through a strainer into a chilled bowl.
Place bowl in ice bath to cool.
Combine vanilla bean, powdered sugar, and cream together in a chilled bowl and fold into coconut mixture.
Stir to incorporate.
Allow to cool slightly but not set up.
Pour mixture into serving vessel or mold and refrigerate until set up usually 1-2 hours.
To speed it up you can place in freezer for 30 minutes and then refrigerate for 30 minutes.
Tropical Fruit Salsa: combine all ingredients and mix to combine.
Top with a tropical fruit salsa.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 500Total Fat: 44gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 52mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 8g

More Summer Desserts

Today’s Coconut Panna Cotta with Tropical Fruit Salsa Recipe is a pure delight!

Thanks for being a part of the CWR blog-family!

All the love,

Chef Ruthie

Happy to be feeling Fit on Friday’s! A healthy recipe + Miss Nichole from Pure Clean Coaching comes to share her awesome fitness trainer tips!

Fit Friday with Nichole

The other day I was looking through my pictures and found one of my little guy with a six pack he drew on himself. It was awesome! A sharpie six all lined out on my six year old, paired with a big old smile!

It reminded me that we all want muscles. We all seem to want to be tougher, stronger, fitter, etc. So many of us constantly seem to be reaching for more without taking the time to appreciate where we are now and what abilities we do have.

This week we are doing a 100s workout, not to be more or make it to that next level of er, fittER, strongER, etc. Instead we are doing a 100s countdown workout to remind ourselves of what we can do what we have already accomplish.

Sure, we should be striving for growth, that is part of life and living life to the fullest. But we also need to take a moment and recognize and appreciate what we can already to do sometimes.

Don’t race through these movements, instead pay attention to what you are doing and get the most out of them.