Coconut Cardamom Panna Cotta

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"Coconut and Cardamom - how can you possibly go wrong?"

Original recipe yields 6 servings


  • Serving Size: 1 (177.1 g)
  • Calories 251.1
  • Total Fat - 16.7 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 22.5 mg
  • Sodium - 105.6 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 16.6 g
  • Protein - 3.9 g
  • Calcium - 87.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 73.4 mg
  • Thiamin - 0.1 mg

Step 1

In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool.

Step 2

Stir the coconut milk into the cream mixture.

Step 3

Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a large measuring cup.

Step 4

Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)

Step 5

Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate for 10 minutes. Add slices of nectarine or peach.

Step 6

To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

Tips & Variations

No special items needed.