Coconut and yogurt panna cotta.

Yogurt Coconut Panna Cotta Three Ways

Sometimes a really rich dessert is needed to complement a special meal and other times lighter fare is more appealing. This panna cotta can be made with a range of coconut products to produce creamier or lighter results. The Greek yogurt adds a bit of tanginess to the finished dish.

Ingredients (Full fat version)

  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 2 5.4 Ounce cans of coconut cream
  • 4 mastiha tears ground in a mortar and pestle
  • scant 2 Tablespoons of dark honey
  • 1 Tablespoon pure vanilla extract
  • 1 3/4 Cups full fat Greek yogurt
  • Fruit for topping


  • Add the water to a cup and sprinkle the gelatin over it, stir with a spoon, and let sit to soften.
  • In a small pot, put the coconut cream, mastiha, honey, and vanilla and bring to a simmer.
  • Remove from the heat and allow mixture to sit for 30 minutes stirring occasionally to prevent a skin from forming on the top.
  • Reheat the cream to warm (110 degrees Fahrenheit on a candy thermometer) and stir in the softened gelatin until melted and incorporated.
  • Add the yogurt to a medium sized bowl and whisk until smooth.
  • Whisk the cream mixture into the yogurt.
  • Pour 1/2 cup of mixture into 6 small bowls, glasses, or ramekins.
  • Refrigerate until set, about 3 hours.
  • Serve with fresh fruit or a simmered fruit topping.


  • For the full fat version, 1/2 cup is a very large serving. If the panna cotta is served after a large meal, try 1/3 cup servings instead.
  • To make a lighter dessert, use 1 cup of thoroughly mixed regular or light coconut milk with 2 cups of yogurt
  • To make a much lighter version, use 1 cup of boxed coconut drink with 2 cups of yogurt. This will be still be richer than a blanc mange but much lighter than panna cotta.
  • Mastiha is a resin used in Greek cooking. Any sweet spice such as cinnamon, cloves, nutmeg, or allspice can be substituted to taste. Try adding ground fresh ginger for a zingy dessert.
  • Unsweetened sour cherries cooked with a little cornstarch to thicken the juice makes an excellent topping for this dessert.

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