Coconut creme friache is in fact a thing. Coconut yogurt too. If you have access to either of these, you can easily swap them in the recipe without adding the lemon juice. But the sweet, round flavor or coconut punctuated with a bit of fermented brightness is just lovely, and smothered in dark chocolate sauce – lovelier still. Panna Cotta (Italian for cooked cream) is a fantastic make ahead dessert, especially when you want something simple and crowd pleasing. You can add whatever you like to the panna cotta for extra flavor, but honestly, I like this clean and simple. 

COCONUT PANNA COTTA // The Kitchy Kitchen

COCONUT PANNA COTTA // The Kitchy Kitchen

COCONUT PANNA COTTA // The Kitchy Kitchen


3 cups Raw Coconut Cream (recipe below if you can’t find your own)

1/2 cup honey

1 tablespoon lemon juice

1 vanilla bean, split and deseeded

2 tablespoons hot water

1 tablespoon gelatin


3 oz unsweetened cacao, melted

1/4 cup coconut milk

2 tablespoons honey


Combine the coconut cream, honey, and lemon juice, in a jar, and seal shut. Let the coconut cream sit in a cool, dry place overnight.

The next day, heat up the now soured coconut cream over medium high heat, with the vanilla bean. Meanwhile, combine the gelatin and hot water in a small bowl, stirring them together until the gelatin dissolves. Remove the vanilla pod from the coconut cream, and stir in the gelatin mixture. Divide coconut cream mixture among eight 1/2 cup ramekins and cool to room temperature, then chill them in the fridge for at least eight hours.

To serve, combine the chocolate sauce ingredients over low heat (careful not to burn the chocolate!). Flip the ramekins onto plates, and top with chocolate sauce. Enjoy!


1 cup fresh young coconut meat

1 cup fresh mature coconut meat

1 cup coconut water


Blend together the coconut meat and coconut water until completely smooth. Strain through cheese cloth, and hold in the fridge for up to 3 days.