Coconut Panna Cotta with Pomegranate Coulis


Amidst the hustle bustle of a normal day of my life, I often take a step back, sit down and relax. And my connotation of relaxation often means digging into a sumptuous dessert even if its bite sized. Little sugar pleasures lets me retrospect things happily. The point is that I love rich indulgent desserts. I do try to control my cravings or substitute it with healthy alternatives, but I simple love them.

Coming to  indulgent desserts, Panna Cotta tops my list. Sweet, creamy and utterly delicious! Bursting with the sweetness from coconut milk and the freshness from pomegranate coulis, you can’t stop in a bite. Luscious and jiggly, this dessert is a party winner. For me panna cotta is like a blank canvas – some basic methods to follow and then you throw in whatever you enjoy. The fridge does its work and you have an absolute sensational dessert to woo you!

So whip this up now and enjoy!



INGREDIENTS: (For 6 people)

  • 1 1/4 cup coconut milk
  • 1/2 cup low fat milk
  • 1/4 cup caster sugar
  • 1/2 tbsp gelatin powder
  • 1 1/2 tbsp ice water
  • 3/4 cup pomegranate arils
  • 1/2 tsp lemon zest
  • 6 tbsp water
  • 3 tbsp icing sugar (you can also use caster sugar)
  • 1 – 2 tsp cornflour
  • mint leaves, to garnish



  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour coconut milk, milk and sugar into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the milk, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses.
  • Once it poured into the glasses and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • For the pomegranate coulis, put pomegranate arils, 4 tbsp water and sugar in a saucepan on low flame and let it cook.
  • Once the pomegranate is soft and leaves it juices, add lemon zest. Dissolve cornflour in the remaining water and make sure there is no lump.
  • Now add the cornflour mixture to the cooking pomegranate mixture and let it cook for 40 – 50 seconds on low flame, until the mixture thickens.
  • Allow it to cool completely. Pour it over the coconut panna cotta once its set.
  • Chill, garnish with mint leaves and serve.

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