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Coconut Yoghurt Panna cotta with cherries

  • Serves: 4


  • 1 ½ cup thickened cream
  • 1 tspn vanilla
  • ½ cup caster sugar
  • 2 titanium strength gelatin leaves
  • 500g Cocobella Coconut Yoghurt
  • 200g cherries
  • 2 tbspn caster sugar
  • 1/3 cup water


  1. Grease four 1 cup dariole molds or ramekins with oil.
  2. Heat cream, vanilla, and sugar over a low heat in a saucepan until the sugar is dissolved.
  3. Place the gelatin in a bowl of cold water for five minutes.
  4. Squeeze water from gelatin and whisk into the warm cream mix until dissolved.
  5. Whisk the coconut yoghurt into the cream mix until combined and smooth.
  6. Pour into the molds and refrigerate for at least three hours or until set.
  7. Pit and half cherries.
  8. Bring the sugar and water to a boil and add in cherries. Lower the heat and simmer for 5-8 minutes, or until the syrup thickens. Cool.
  9. Remove panna cotta from molds and serve with Cherry sauce.
  10. Enjoy😊

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