Cool, creamy, lightly sweet—and just the right amount of tang from fresh rhubarb.
This Dessert is a Dream
This Rhubarb Coconut Panna Cotta is the kind of dessert that makes people go quiet for a second while they take their first bite.
It’s rich but not heavy, sweet but balanced by that lovely tart rhubarb.
The coconut milk makes it silky and smooth, and the rhubarb topping? GORGEOUS.
I make this when I want something elegant but super simple—because honestly, it’s mostly hands-off. Just stir, chill, and enjoy.
What You’ll Need
For the panna cotta:
- 1 ½ teaspoons unflavored gelatin powder
- 2 tablespoons cold water
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the rhubarb compote:
- 2 cups rhubarb, chopped into ½-inch pieces
- ¼ cup granulated sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
- Pinch of salt
Why I Love This Recipe
This one’s close to my heart. It came from a late spring afternoon when I had rhubarb from the garden and no clue what to do with it. Panna cotta sounded fancy—but it was way easier than I thought.
- It’s light and creamy with that perfect rhubarb tang.
- No baking involved—just chill it!
- It looks impressive but takes almost no effort.
- Coconut milk gives it a tropical twist.
- Great for make-ahead entertaining.
Servings: 4
Total Time: 20 minutes prep + 4 hours chill
Why This Recipe Works (Quick Science)
- Gelatin sets the cream—when it’s bloomed in water, it dissolves evenly and firms up the mixture as it cools.
- Coconut milk adds fat, which makes the texture rich and smooth without being too heavy.
- Rhubarb breaks down quickly when cooked with sugar, turning into a naturally thick sauce. The sugar pulls out the moisture and enhances that sweet-tart flavor.
Common Mistakes
- Not blooming the gelatin – If you skip this, the panna cotta won’t set right.
- Boiling the mixture – Too much heat will kill the gelatin. Just heat until sugar is dissolved.
- Rushing the chill – Give it the full 4 hours in the fridge so it fully sets.
- Not cutting rhubarb evenly – Uneven pieces will cook at different rates and may be stringy.
What to Serve With
- Shortbread cookies or biscotti
- A little dollop of whipped cream
- Fresh berries for extra color and texture
- A crisp rosé if you’re pairing with drinks
Pro Tips
- Let the panna cotta cool to room temp before chilling to avoid condensation.
- Use full-fat coconut milk for best texture.
- A small strainer can help if you want to make the panna cotta extra smooth.
- You can prep the rhubarb topping 2–3 days ahead.
- If your gelatin packet has clumps, sift it before blooming.
Tools Required
- Small saucepan
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Small bowls
- Strainer (optional)
- Serving glasses or ramekins
- Spoon or spatula
Substitutions and Variations
- Swap heavy cream for whole milk (lighter but less rich).
- Try berries instead of rhubarb—strawberries or raspberries work well.
- Add lime zest to the compote for a citrusy note.
- Use agar-agar for a vegetarian version (adjust amounts).
Make-Ahead Tips
- The panna cotta can be made 2 days in advance.
- Keep rhubarb topping separate and add just before serving.
- Store covered in the fridge to keep the top from drying out.
Instructions
Step 1: Bloom the Gelatin
Sprinkle 1 ½ teaspoons gelatin over 2 tablespoons cold water in a small bowl. Let it sit for 5 minutes to bloom.
Step 2: Heat the Coconut and Cream
In a medium saucepan, combine 1 can coconut milk, 1 cup heavy cream, and ⅓ cup sugar. Heat over medium until the sugar is dissolved and the mixture is hot but not boiling (about 5 minutes). Stir in 1 tsp vanilla.
Step 3: Add Gelatin
Turn off heat. Add the bloomed gelatin to the warm coconut mixture. Whisk until completely dissolved.
Step 4: Pour into Glasses
Pour the warm mixture into 4 small serving glasses or ramekins. Let cool at room temp for 15–20 minutes, then cover and chill in fridge for at least 4 hours or until set.
Step 5: Cook the Rhubarb Compote
In a small saucepan, combine 2 cups chopped rhubarb, ¼ cup sugar, 2 tablespoons water, ½ tsp vanilla, and a pinch of salt. Cook over medium heat, stirring occasionally, for 10 minutes until soft and syrupy.
Step 6: Cool the Compote
Let the rhubarb compote cool to room temp. Once the panna cotta is set, spoon the compote on top.
Step 7: Serve and Enjoy
Top with a little shredded coconut or a mint sprig if you’d like. Serve chilled.
Leftovers & Storage
- Keep covered in the fridge for up to 3 days.
- Don’t freeze—it affects the texture.
- If serving later, store compote separately to keep layers clean.
FAQ
Can I use light coconut milk?
You can, but the texture will be looser. Full-fat is best for that creamy feel.
Do I need to strain the panna cotta?
Not required, but it can help if you want it ultra smooth.
Can I make this without gelatin?
Yes! Try agar-agar as a veggie-friendly alternative—just adjust quantities.
My panna cotta didn’t set—what happened?
It could be from boiling the mixture or not letting the gelatin bloom properly.
Let’s Wrap It Up
This Rhubarb Coconut Panna Cotta might just become your go-to spring dessert. It’s easy, elegant, and totally doable—even if you’ve never made panna cotta before. I’d love to hear how it goes for you—leave a comment below and let me know how it turned out or if you have any questions!
Happy chilling 🥥💕
