Creamy, refreshing, and just the right amount of fancy—this coconut panna cotta is a beautiful fusion of flavors and textures. Perfect for make-ahead entertaining or an elegant treat to share with family.
✨ Why You’ll Love This Recipe
- Dairy-free but still ultra-creamy thanks to rich coconut cream
- A delicate balance of sweet and refreshing, with a fun twist of peach gum
- Make-ahead friendly—simply prep the components and chill!
- Features peach gum, a traditional ingredient that’s both nutritious and delicious
- An impressive dessert that’s still simple enough for a home kitchen
- Kid-friendly: Easy for little hands to help assemble—perfect for a fun kitchen activity together!
🥥 Ingredient Spotlight
Peach Gum (桃胶)
Peach gum is a natural resin from wild peach trees, often used in Chinese desserts. It’s beloved for its jelly-like texture and health benefits (especially for skin and joints). If you’ve never used it before, it may seem unusual, but once you try it, you’ll see why it’s such a treat! You’ll find it dried and need to soak it in peach juice or water overnight to plump it up.
Coconut Cream vs Coconut Milk
Coconut cream is thicker and richer than coconut milk, making it perfect for the creamy panna cotta base. It’s the key to that luscious, melt-in-your-mouth texture. Make sure to use just the creamy part of the canned coconut cream, not the watery liquid.
🛠️ What You’ll Need
- Ramekins or small glasses for individual servings
- A fine mesh strainer (optional, to clean peach gum after soaking)
- A saucepan and mixing bowl
✨ Tips & Tricks
- Don’t skip the blooming! Blooming the gelatin in hot water is essential for smooth panna cotta.
- Use only the cream from the canned coconut—skip the liquid for a thicker, creamier result.
- Peach gum can have bits of bark or impurities, so strain it gently after soaking.
🥣 Make-Ahead & Storage
- Prep all components a day in advance.
- The assembled panna cotta will keep for 2–3 days in the refrigerator, covered.
- Add toppings like honey and coconut chips right before serving for the best texture and presentation.
- Not freezer-friendly: The texture of the panna cotta may change if frozen, so be sure to store it in the fridge.
🍯 Serving Suggestions
Drizzle with local honey and top with toasted coconut chips for extra crunch. It also pairs beautifully with green tea or a chilled chrysanthemum drink for a light, calming finish.
🌀 Variations & Substitutions
- No peach gum? Sub with grass jelly or clear konjac jelly for a similar texture.
- Want to add some tropical flair? Mango cubes or lychee are a great addition.
- No chia seeds? Use basil seeds or skip the coconut water pudding altogether for a more classic panna cotta.
- Add a floral twist! When soaking the peach gum, try adding 1 teaspoon of rose water for a subtle floral flavor that complements the sweetness of the panna cotta.
✨ From Spontaneity to Sweetness
During a short weekend getaway to Vancouver over mid-winter break, my family and I went on a little gastronomic adventure. It was one of those trips where we booked a hotel ahead of time, but left everything else up to chance. As someone who worked in aerospace logistics before having kids, “winging it” was never my thing. But this trip taught me something valuable:
“Relax into the mystery of not knowing. Let go of control and trust the unfolding.”
— Gabrielle Bernstein
We stumbled upon so many gems during that trip, and one of them was a whimsical little dessert shop called Baba Tang, which means “Sugar Daddy” in Mandarin. They specialize in coconut pudding and Taiwanese-style sweets—and honestly, the textures and flavors stuck with me long after we left.
Inspired by that moment of serendipity (and in the spirit of our Fun-Sized Foodie Friday kitchen adventures), my youngest and I came up with this creamy, dreamy Coconut Panna Cotta with Honeyed Peach Gum. I hope it brings a little delight to your table, just like it did to ours.
🥥 Coconut Panna Cotta with Honeyed Peach Gum
Servings: 4–6
Chill Time: 4–6 hours (plus 12 hours soaking time for peach gum)
Total Time: Overnight soak + 20 minutes active time
Ingredients
For the Panna Cotta
- 2⅔ cups coconut cream (from about 3 cans; use only the thick cream, not the liquid)
- ½ cup sugar
- 1 packet unflavored gelatin (such as Knox)
- 3 tablespoons hot water
For the Coconut Water Pudding
- 1 cup coconut water
- 2 teaspoons sugar
- 2 tablespoons chia seeds
For the Peach Gum
- ¼ cup dried peach resin (peach gum)
- Enough 100% peach juice to fully submerge the peach gum
For Serving
- Honey, to drizzle
- Toasted coconut chips (optional), for crunch
Instructions
1. Soak the Peach Gum (12 hours ahead)
In a bowl, cover the peach resin with enough peach juice to fully submerge it. Cover and let it soak for at least 12 hours, or overnight, until it becomes soft and jelly-like. After soaking, strain and gently rinse to remove any impurities.
2. Make the Coconut Panna Cotta
In a small saucepan, combine the coconut cream and sugar over low heat, stirring until the sugar dissolves—do not boil.
In a separate small bowl, sprinkle the gelatin over the hot water and let it bloom for 3–5 minutes, until fully dissolved.
Add the bloomed gelatin to the warm coconut cream mixture and stir well until fully combined.
Pour into ramekins or small glasses. Refrigerate for 4–6 hours, or until fully set.
3. Prepare the Coconut Water Pudding
In a mixing bowl, stir together the coconut water, sugar, and chia seeds. Let sit for 30 minutes, stirring occasionally, until the chia seeds have fully absorbed the liquid and formed a pudding-like texture.
4. Assemble & Serve
Once the panna cotta is set, spoon 2–3 tablespoons of the coconut water pudding over each one. Add a spoonful of softened peach gum on top.
Finish with a drizzle of honey and a sprinkle of toasted coconut chips, if using.
Serve chilled.
Inspired by:https://www.foodandwine.com/recipes/easy-vanilla-bean-panna-cotta
Hey It's Jen Lou 