Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Coconut panna cotta cake served elegantly
A creamy no-bake coconut dessert resting on a crunchy biscuit base, garnished with fresh fruit.

No-bake coconut panna cotta cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This dessert elevates the pride of Italy, 'cooked cream' (panna cotta), to cake heights. The secret lies in the gelatine: we use just enough to hold the shape while ensuring it melts immediately in the mouth. The contrast between the tropical softness of coconut milk and the crunch of the buttery biscuit base makes this cake the star of summer evenings, all without baking.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 20-22 cm springform cake tin
  • Heavy-bottomed saucepan
  • Hand whisk
  • Silicone spatula
  • Food processor or rolling pin (for biscuits)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Finely crush the biscuits, then mix thoroughly with the melted butter until it resembles wet sand.

Tip: If you don't have a food processor, put the biscuits in a bag and crush them with a rolling pin.
2 ✓

Press the buttery crumbs evenly into the bottom of the cake tin, then place in the fridge to set while you work on the cream.

Tip: Use a flat-bottomed glass to tamp down the biscuits for a firm and slice-proof base.
3 ✓

Pour the coconut milk, cream, sugar, and vanilla into a saucepan. Heat over medium heat until it starts to steam and the sugar dissolves.

Tip: Only heat it, do not boil! Too much heat can split the cream and alter the flavour.
4 ✓

Meanwhile, mix the gelatine with 4-5 tablespoons of cold water in a small bowl and let it bloom for 5 minutes (it will become jelly-like).

Tip: The gelatine needs to hydrate (absorb water) to dissolve lump-free later.
5 ✓

Remove the saucepan from the hob and stir in the bloomed gelatine. Stir persistently until completely dissolved and the cream is smooth.

Tip: Temperature balance is important: the warm liquid melts the gelatine immediately. If it remains lumpy, strain it through a fine sieve.
6 ✓

Let the cream cool to room temperature (approx. 20-30 minutes), then carefully pour it over the cold biscuit base.

Tip: If you pour it whilst hot, it will melt the butter in the biscuits, and crumbs will float to the top of the cream (density difference).
7 ✓

Place in the fridge for at least 4 hours. Before serving, sprinkle with desiccated coconut and pile fresh fruit on top.

Tip: Whipped cream rosettes add extra creaminess to each bite.

Recipe FAQ

Why did the cream turn rubbery?
You used too much gelatine or boiled it for too long. Gelatine is a sensitive creature, treat it gently!
Can I use tinned coconut milk?
Yes, absolutely! High-fat tinned coconut milk will give the creamiest result.
How long does it take to set?
It needs a minimum of 4 hours on the coldest shelf, but it's best to let it rest overnight.

Ingredients

  • 400 ml Coconut milk (high fat content)
  • 200 ml Double cream (min. 30%)
  • 80 g Caster sugar
  • 10 g Gelatine powder
  • 200 g Butter biscuits or Digestive biscuits
  • 100 g Melted butter
  • 1 tsp Vanilla extract
  • 50 g Desiccated coconut
  • 200 g Fresh fruit (strawberries, blueberries)