Coffee Panna cotta with toasted coconut topping (With Agar-agar)

Cooking Method ,
Difficulty Intermediate
Prep Time: 15 min Cook Time: 30 min Total Time: 8 hrs 45 mins
Servings 6

Coffee Panna cotta with toasted coconut topping is a creamy and heart-warming dessert. A decadent dessert that combines the fruity fragrance of coffee, richness of cream, and the crunchiness of toasted coconut. A perfect and delicate ending to any type of main course that is sure to appeal any palate.

  • 1 cup Heavy cream
  • 1 cup Whole milk
  • 4 teaspoons Agar-agar (powder or flakes)
  • 6 teaspoons Dark brown sugar (Adjust to taste)
  • 1.5 teaspoons Instant coffee (I used Bru (
  • 1 tablespoon Chocolate syrup (I used Hershey chocolate syrup)
  • 1 teaspoon Cocoa powder (I used hershey cocoa powder)
  • 1/4 cup Toasted coconut gratings
  1. Equipment needed:
    1. Ramekins or silicone molds
    2. Fine-mesh strainer
    3. Thick bottom saucepan
  2. Preparation steps :
    1. Bring the whole milk to boil in a thick-bottomed saucepan with flame on medium heat.
    2. Once the milk starts to boil, add agar-agar powder and keep stirring for a couple of minutes
    3. Once the agar-agar powder is mixed thoroughly and there are no lumps visible, add the instant coffee powder and dark brown sugar.
    4. Continue to stir until the coffee and sugar have mixed well.
    5. Now add the cream. Continue to stir until the liquid comes to a boil.
    6. Remove from heat.
    7. Filter the mixture through a fine-mesh strainer to remove any remaining lumps of agar-agar. This step will ensure that the panna cotta will have an even and smooth texture.
    8. Divide the cream mixture into 8-10 molds or ramekins (numbers may vary depending on the mold size)
    9. Let the mixture cool to room temperature. Refrigerate for at least 8-12 hours to ensure that the mixture has set well.
    10. To remove the panna cotta from the molds, dip them into hot water for a few seconds, one at a time.
    11. Run a thin knife along the edge of the ramekins and slowly invert them on a plate.
  3. Serving :

    To serve the Coffee panna cotta, you can dust the serving plate with a thin layer of cocoa powder, add a spoonful of chocolate syrup and then slowly keep the panna cotta. Top the panna cotta with a few toasted coconut gratings

  1. You can store panna cotta in a refrigerator for about a week (maybe longer but I have not tried)
  2. The ratio of agar-agar to the other liquids is very important to get the right consistency and texture of panna cotta
  3. Use 2 tsp of agar flakes or powder to every cup of liquid in a recipe. Like gelatin, it needs to be dissolved in a liquid by bringing it to a boil over medium heat and then simmering until thickened, approximately five minutes. Set and chill in the refrigerator before use.
Keywords: Italian, Coffee, agar-agar, Panna cotta, Chocolate, Toasted coconut, Vegetarian
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.