Tropical Panna Cotta

Recipe by Jen Bates for Wyman’s


  • 1 can of coconut milk
  • 1 1⁄2 tsp gelatin
  • 3 tbsp honey
  • 1 tsp vanilla
  • 2 cups (250g) Wyman’s Tropical Berry and Coconut (or other blend of choice)
  • Note: Blends that include pineapple or mango don’t set quite as firm unless
    additional gelatin is used.
  • 2 tbsp sugar
  • 1 1⁄2 tsp gelatin


Set aside 2 – 4 containers for panna cotta, this recipe will make approximately 3 cups of panna cotta.

In a bowl, allow the gelatin to sit in the coconut milk for 10 min. Add the gelatin and coconut milk to a saucepan along with the honey. Cook over medium to low heat till just steaming (5-10 min) and immediately remove from heat. Stir in vanilla. Pour into prepared containers. Place containers into refrigerator for at least 6 hours, preferably overnight.

Puree the fruit mix thoroughly. Add gelatin and allow to sit from 10 minutes. Add the pureed fruit, gelatin, and sugar to a saucepan and cook till steaming (8-15 minutes). Remove from heat and allow to cool till just warm to the touch. Gently layer on top of the coconut panna cotta mixture.

Allow to set in the refrigerator for an additional 4-6 hours or overnight. Remove from the refrigerator and immediately serve.


With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!