Layered Coffee and Coconut Panna Cotta

Layered Coffee and Coconut Panna CottaIngredients for the coconut layer (4servings):

  • 600ml coconut cream (white part only)
  • finely grated zest and juice of 1 orange
  • 5 tablespoons honey
  • 2 tablespoons Malibu
  • 2 teaspoons powdered gelatine



Ingredients for the coffee layer:

  • 200ml coconut milk
  • 50ml espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons cocoa powder
  • 2 tablespoons honey
  • 1 teaspoon powdered gelatine




Prepare 4 Martini glasses.

Put the coconut cream, Malibu, honey, orange juice and zest into a small pan and slowly simmer for 10 minutes. Remove from the heat.

Whisk the gelatin into the coconut cream, then pour it slowly into the prepared glasses. Allow to cool a little, then cover and place in the fridge. Chill for at least an hour.

In the same way prepare the coffe layer. As soon as the coconut layer is set, slowly pour the coffee layer over it. Refrigerate again – until the second layer is set, about 45 minutes – and serve.



GF – make sure the ingredient doesn’t contain traces of gluten!


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7 Responses to Layered Coffee and Coconut Panna Cotta

  1. Ella says:

    Incredible! I’ll make it today!

  2. Katia says:

    So lovely!

  3. Nadia says:

    I made it yeasterday for the NEY party – tried it in the mornig and I have to say it’s delicious! thanks so much for such an amazing recipe.

  4. Meggie says:

    oooh, i love browsing your site, could do that all night long…

  5. Gemma says:

    When you mentioned powdered gelatin. Do we have to bloom it before using it? Or the gelatin was just added to the hot mixture directly?

    • Nathalie says:

      Hi Gemma 🙂
      No need to bloom the gelatine before using, you simply add it to the hot mixture directly, whisk carefully and it will dissolve 🙂
      Cheers! <3

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