Coconut Panna Cotta with Rhubarb
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
This beautiful and light spring dessert was developed in collaboration with Michelle Fattore.
  • 400ml coconut milk
  • 2 Tbsp (30ml) mild honey, we used clover
  • ½ vanilla bean
  • 5 grams sheet gelatin
  • pinch of salt
  1. Soak the gelatin in cold water until softened.
  2. Split half a vanilla bean lengthwise and scrape out the seeds with the tip of the knife. Place the coconut milk, honey, vanilla bean seeds and pod and salt into a small saucepan. Mix well to combine. Over medium heat, bring the mixture to a simmer, stirring occasionally. Remove from the heat, cover the pot with the lid and let stand for 15 minutes to allow the vanilla to infuse.
  3. Squeeze the water out of the gelatin sheets and add to the warm coconut milk mixture. Mix until the gelatin is dissolved. Strain the mixture through a fine mesh sieve. Divide the panna cotta mixture among four ½ cup ramekins or mason jars. Let cool to room temperature. Cover and place in the fridge to cool and set, 4 hours or overnight.
  4. When ready to serve, place the ramekins, one at a time, in a bowl or pot of hot water for 3-5 seconds. Run a sharp knife around the top of the panna cotta and invert onto a small plate. Serve with rhubarb compote. Alternatively, serve the panna cotta in the ramekin or jar topped with the rhubarb compote.
Recipe by The Bounty Hunter at