It’s National Coconut Cream Pie Day, and while we’re not exactly baking a classic pie today, we’ve got something even better: a no-bake Coconut Panna Cotta infused with our new Coco Nuttea Cold Brew Pods. This recipe is cool, creamy, coconutty, and absolutely dreamy in a tart shell or ramekin—no oven required.
Made with real Sri Lankan black tea and creamy coconut, Coco Nuttea is the perfect flavor booster for this silky dessert. Whether you're going fancy with ramekins or fun with mini crusts, this one's sure to steal the spotlight at your next brunch or barbecue.
🧁 Ingredients
- 1 packet powdered gelatin (2 tsp)
- Just enough cold water to bloom gelatin
- 3/4 cup whole milk
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup strong-brewed Coco Nuttea (use 1 pod steeped overnight or brewed hot + cooled)
- Mini pastry shells, graham crusts, or homemade tart shells
🫙 Directions
- In a small bowl, sprinkle gelatin over just enough cold water to cover it. Let it bloom while you prep the cream.
- In a saucepan over medium heat, bring milk, cream, and sugar to a simmer—do not boil.
- Remove from heat and stir in vanilla and brewed Coco Nuttea. Let steep for 10–12 minutes.
- Strain the mixture through a fine mesh strainer. Return to the stove and gently reheat.
- Add bloomed gelatin and stir until fully dissolved. Let cool for 10 minutes.
- Pour into prepared mini crusts or ramekins. Chill in fridge for at least 6 hours (or overnight).
- Top with toasted coconut, almonds, or a drizzle of caramel if desired. Serve cold!
💡 Java Momma Tip:
Want to go all out? Add a dollop of whipped cream and a cherry on top for full-on tropical dessert vibes. ☀️
This dessert is dairy-heavy. For a dairy-free version, try swapping with coconut cream and a plant-based milk of your choice—we haven’t tested it (yet), but it sounds delicious!
