Skip to main content

Coconut panna cotta with tropical salsa

Skip to IngredientsSkip to Method

After an easy crowd-pleasing dessert? Try this Coconut panna cotta recipe. Paired with tropical salsa for added freshness, it will go down a treat.

  • Serves6
  • Cook time5 minutes
  • Prep time15 minutes, + 5 mins cooling & 4 hours setting time
Coconut panna cotta with tropical salsa


  • ½ cup (125ml) cream
  • 2 tbs caster sugar
  • 2 tsp gelatine powder
  • 1½ tbs boiling water
  • 500g coconut-flavoured yoghurt
  • 300g pineapple, peeled, finely chopped
  • 1 mango, stoned, peeled, finely chopped
  • ⅓ cup (80ml) passionfruit pulp (about 4 passionfruit)
  • ¼ cup small mint sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Spray six ⅔-cup (160ml) dariole moulds with olive oil spray to grease. Place on a baking tray. Place the cream and sugar in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat.
  2. Step 2

    Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into the cream mixture. Set aside for 5 mins to cool.
  3. Step 3

    Place the yoghurt and cream mixture in a medium bowl and whisk to combine. Pour into the prepared moulds. Cover loosely with plastic wrap (make sure the plastic wrap doesn’t touch the surface). Place in the fridge for 4 hours or until set.
  4. Step 4

    Meanwhile, combine pineapple, mango and passionfruit pulp in a bowl.
  5. Step 5

    Invert each panna cotta onto a serving plate (see tip). Spoon over the salsa and top with mint sprigs.

Recipe tip

Sticky situation: Panna cottas not coming out of their moulds? Try dipping the bases in boiling water for 10 secs, then invert again.