Berry Coconut Panna Cotta with Kiwi

Indulge in the luscious, silky smoothness of Berry Coconut Panna Cotta with Kiwi — a modern twist on the classic Italian dessert that marries tropical flavors with fresh fruit elegance. This no-bake, creamy coconut custard is layered with vibrant mixed berries and crowned with tangy kiwi slices, creating a dessert that’s as visually stunning as it is delicious. Light, refreshing, and perfectly balanced between sweet, creamy, and tart, this panna cotta is ideal for summer gatherings, dinner parties, or a guilt-free treat after a wholesome meal. Whether you’re a fan of traditional panna cotta or exploring dairy-free alternatives, this version offers a rich yet delicate flavor profile that will win over even the most discerning palates.

The History

Panna cotta, which translates to “cooked cream” in Italian, originated in the Piedmont region of Northern Italy during the early 20th century. Traditionally made from sweetened cream thickened with gelatin and often flavored with vanilla, it was a luxurious dessert enjoyed by farmhands and nobility alike. Over time, panna cotta gained international acclaim for its simplicity, velvety texture, and versatility. Chefs around the world began experimenting with flavors, textures, and dietary adaptations — leading to variations like chocolate, coffee, matcha, and fruit-infused versions. The evolution continued into plant-based renditions, where dairy was replaced with coconut milk, almond milk, or cashew cream to cater to vegan and lactose-intolerant diets. Our Berry Coconut Panna Cotta with Kiwi honors this legacy of innovation, blending Italian tradition with tropical flair and superfood freshness. By incorporating coconut milk, we not only make it dairy-free but also enhance the dessert with subtle nutty-sweet undertones that pair beautifully with bright berries and zesty kiwi.

Ingredients Breakdown

The magic of this dessert lies in the harmony of high-quality ingredients, each contributing to the final texture, taste, and nutritional value. Let’s explore them in detail:

Coconut Milk (Full-Fat): The star of the show, full-fat coconut milk provides a rich, creamy base without any dairy. It sets beautifully with gelatin (or agar-agar for vegans) and imparts a naturally sweet, tropical flavor.
Heavy Cream (Optional): For those who aren’t strictly dairy-free, adding a splash of heavy cream enhances the silkiness and gives a more authentic panna cotta mouthfeel.
Sugar (or Maple Syrup/Agave): Sweetens the mixture while balancing the tartness of the fruits. You can adjust the amount based on your preference or use natural liquid sweeteners for a refined sugar-free option.
Vanilla Extract: Adds depth and warmth to the coconut base, rounding out the overall flavor profile.
Gelatin (or Agar-Agar Powder): Essential for setting the panna cotta. Gelatin gives a soft, melt-in-the-mouth texture, while agar-agar is a plant-based alternative derived from seaweed, ideal for vegan preparations.
Mixed Berries (Strawberries, Blueberries, Raspberries, Blackberries): These provide color, antioxidants, and a juicy burst of flavor. They can be used fresh or lightly macerated with a touch of sugar and lemon juice to create a compote.
Kiwi Fruit: Sliced kiwis add a vibrant green pop and a tangy contrast to the sweetness of the panna cotta. Their enzyme actinidin also helps with digestion, making this dessert both tasty and functional.
Lemon Juice: A small amount brightens the coconut mixture and prevents the kiwi from browning too quickly.
Honey or Simple Syrup (for drizzling): Optional, for added gloss and sweetness when serving.
Mint Leaves (garnish): For an aromatic finish and visual appeal.

Step-by-Step Recipe

Creating this elegant dessert is surprisingly simple. Follow these detailed steps to achieve a flawless Berry Coconut Panna Cotta with Kiwi every time.

Prepare the Molds: Choose serving glasses, ramekins, or silicone molds. Lightly grease them with coconut oil if you plan to unmold later, though serving directly in glasses is recommended for layered presentation.
Bloom the Gelatin: In a small bowl, sprinkle 2 teaspoons of unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5–10 minutes until it becomes spongy and bloomed. (For agar-agar, follow package instructions as it requires boiling.)
Heat the Coconut Mixture: In a saucepan over medium heat, combine 1 can (13.5 oz) of full-fat coconut milk, 1/4 cup sugar (or maple syrup), 1 teaspoon vanilla extract, and a pinch of salt. Stir gently until the sugar dissolves and the mixture is warm — do not boil.
Incorporate Gelatin: Remove the saucepan from heat. Add the bloomed gelatin and stir continuously until completely dissolved (about 2 minutes). If using agar-agar, bring the mixture to a gentle boil and simmer for 2–3 minutes to activate.
Cool Slightly: Let the mixture cool for 5–7 minutes at room temperature. Stir in 1/2 teaspoon lemon juice to enhance freshness.
Pour Into Molds: Carefully pour the liquid into your prepared glasses or molds, filling them about 3/4 full. Leave space for the berry layer and kiwi topping.
Chill to Set: Refrigerate for at least 4 hours, preferably overnight, until fully set and wobbly-firm to the touch.
Prepare the Berries: While the panna cotta sets, wash and slice strawberries. Mix them with blueberries, raspberries, and blackberries. Optionally, toss with 1 tablespoon sugar and 1 teaspoon lemon juice to draw out juices and create a light compote.
Peel and Slice Kiwi: Use a vegetable peeler or knife to remove the fuzzy skin. Slice kiwis into thin rounds or half-moons for elegant placement.

<10>Assemble the Dessert: Once set, top each panna cotta with a generous spoonful of mixed berries. Arrange kiwi slices around the edge or in the center for a striking look. Drizzle with honey or agave if desired, and garnish with fresh mint leaves.

Tips

Use Full-Fat Coconut Milk: Light coconut milk won’t set properly and lacks the necessary richness. Shake the can well before opening, or refrigerate it overnight and skim off the solid cream for an even thicker texture.
Avoid Boiling After Adding Gelatin: High heat can break down gelatin’s setting properties. Always dissolve it off the heat or on very low simmer.
Check Freshness of Gelatin: Old gelatin may not set effectively. Store it in a cool, dry place and replace every 6–12 months.
Don’t Skip the Bloom: Blooming ensures even dissolution and prevents clumping.
Add Kiwi Just Before Serving: Kiwi contains enzymes that can prevent gelatin from setting if mixed directly into the base. Always layer it on top after chilling.
Layer Creatively: For a parfait effect, alternate layers of panna cotta, berries, and granola or shredded coconut.
Unmolding Success: If serving unmolded, dip the mold briefly in warm water and invert onto a chilled plate. Run a knife around the edge gently.
Serve Chilled: This dessert is best enjoyed cold, straight from the fridge.

Variations and Customizations

This recipe is highly adaptable to suit various tastes, dietary needs, and seasonal ingredients:

Vegan Version: Replace gelatin with agar-agar powder (1 teaspoon per cup of liquid) and ensure all other ingredients are plant-based. Use maple syrup instead of honey.
Low-Sugar Option: Substitute sugar with monk fruit sweetener, erythritol, or stevia. Reduce or omit added sweeteners since berries and coconut milk have natural sugars.
Tropical Twist: Add mango, pineapple, or passionfruit to the fruit topping for a Caribbean vibe.
Chocolate Swirl: Melt dark chocolate and swirl it into the coconut mixture before chilling for a decadent fusion.
Matcha Coconut Base: Whisk 1 teaspoon of culinary-grade matcha powder into the warm coconut mixture for a vibrant green tea flavor.
Lime or Mango Puree Layer: Create a bottom layer with blended mango or lime curd for added complexity.
Nutty Crunch: Top with toasted coconut flakes, chopped pistachios, or crushed macadamia nuts for texture.
Alcoholic Infusion: Add 1 tablespoon of rum, Malibu, or limoncello to the coconut base for an adult version.
Yogurt Variation: Mix in a few tablespoons of Greek yogurt for a tangier, protein-rich twist (note: may slightly affect setting).
Seasonal Rotations: In winter, use poached pears or cranberry compote; in spring, try rhubarb or blood orange segments.

Health Considerations and Nutritional Value

Beyond its exquisite taste, Berry Coconut Panna Cotta with Kiwi offers several health benefits when enjoyed in moderation:

Coconut Milk: Rich in medium-chain triglycerides (MCTs), which are easily digested and may support metabolism and heart health. However, it is high in saturated fat, so portion control is advised, especially for those monitoring cholesterol.
Berries: Packed with antioxidants like anthocyanins and vitamin C, berries help combat oxidative stress, reduce inflammation, and support immune function.
Kiwi: An excellent source of vitamin C (more than oranges!), dietary fiber, potassium, and digestive enzymes. Regular consumption may improve gut health and sleep quality.
Low in Lactose: Using coconut milk makes this dessert suitable for lactose-intolerant individuals. For a fully dairy-free version, omit heavy cream.
Protein & Collagen Boost: Gelatin is a form of hydrolyzed collagen, which supports joint, skin, hair, and gut health. It’s low in calories and adds a unique nutritional edge.
Gluten-Free: Naturally gluten-free, making it safe for people with celiac disease or gluten sensitivity.
Energy Density: While nutritious, this dessert is moderately high in calories due to coconut milk and sugar. A single serving (without extra sweeteners) contains approximately 180–220 kcal, depending on size and ingredients.
Balanced Macronutrients: Offers a mix of healthy fats (from coconut), natural carbohydrates (from fruit and sugar), and minimal protein (unless yogurt or cream is added).
Digestive Note: Kiwi’s actinidin enzyme aids protein digestion, but excessive amounts may cause mild stomach discomfort in sensitive individuals.
Allergen Alert: Check gelatin source (usually bovine or porcine); for halal/kosher/vegan diets, use agar-agar or certified alternatives.

Ingredients

1 can (13.5 oz) full-fat coconut milk
1/4 cup granulated sugar or maple syrup (adjust to taste)
1 tsp pure vanilla extract
2 tsp unflavored gelatin (or 1 tsp agar-agar powder for vegan option)
2 tbsp cold water
1/2 tsp fresh lemon juice
1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
2 ripe kiwi fruits, peeled and sliced
1 tbsp honey or agave syrup (optional, for drizzling)
Fresh mint leaves, for garnish

Directions

In a small bowl, sprinkle gelatin over cold water and let bloom for 5–10 minutes.
In a saucepan, combine coconut milk, sugar, vanilla, and salt. Warm over medium heat, stirring until sugar dissolves (do not boil).
Remove from heat. Stir in bloomed gelatin until fully dissolved (about 2 minutes). If using agar-agar, return to heat and boil for 2–3 minutes, stirring constantly.
Stir in lemon juice. Allow mixture to cool slightly for 5 minutes.
Pour into serving glasses, filling about 3/4 full. Chill in the refrigerator for at least 4 hours or until firmly set.
Meanwhile, prepare berries by washing and slicing. Toss with a little sugar and lemon juice if desired.
Peel and slice kiwis just before serving to preserve freshness and color.
Once panna cotta is set, top each with mixed berries and arrange kiwi slices attractively.
Drizzle with honey or agave, garnish with mint, and serve immediately.

FAQ

Can I make this ahead of time?
Yes! Panna cotta can be made up to 2 days in advance. Keep covered in the fridge. Add kiwi and fresh berries just before serving to prevent sogginess.

Why didn’t my panna cotta set?
Possible reasons: using light coconut milk, expired gelatin, insufficient chilling time, or boiling after adding gelatin. Ensure you use full-fat coconut milk and fresh gelatin.

Can I use frozen berries?
Yes, but thaw and drain excess liquid first to avoid diluting the panna cotta. Fresh berries are preferred for texture and appearance.

Is this dessert vegan?
It can be! Use agar-agar instead of gelatin and a plant-based sweetener like maple syrup.

Can I freeze panna cotta?
Not recommended. Freezing alters the delicate creamy texture, causing separation and graininess upon thawing.

How long does it last in the fridge?
Up to 3 days when stored covered. Kiwi may soften over time, so best consumed within 24 hours of assembly.

Can I add kiwi directly into the mixture?
No — kiwi contains actinidin, an enzyme that breaks down proteins and can prevent gelatin from setting. Always layer it on top after chilling.

What can I use instead of sugar?
Try coconut sugar, monk fruit, stevia, or erythritol. Adjust quantities as some are sweeter than others.

Can I make mini panna cottas in shot glasses?
Absolutely! Perfect for parties. Use a piping bag for neat filling.

Is coconut milk the same as coconut cream?
Not exactly. Coconut cream is thicker and has less water. You can use it for a richer texture, but thin it slightly with water if needed.

Summary

Berry Coconut Panna Cotta with Kiwi is a luxuriously creamy, dairy-free dessert that blends tropical coconut richness with the bright freshness of mixed berries and zesty kiwi. Elegant, easy to make, and endlessly customizable, it’s a show-stopping treat that delights the senses and nourishes the body.

Pin1

1 Shares

Berry Coconut Panna Cotta with Kiwi