Coconut and Orange Panna Cotta with Rhubarb Compote


Preparation info

  • Difficulty


  • Makes


    adult portions

Appears in

The subtle coconut and orange flavor of these rich, creamy Italian desserts is perfectly balanced by the tangy, juicy rhubarb, and this rounds any meal off with style. I like to leave the panna cottas to set in glasses, which saves the hassle of turning them out of molds when serving, but you can leave then to set in lightly greased 7-ounce teacups, gelatin molds, ramekins or dariole molds, if you prefer.

Preparation Time 20 minutes, plus at least 3 hours setting (overnight if possible)
Cooking Time 35 minutes


For the Panna Cotta

  • a little vegetable oil, for greasing
  • 2 teaspoons unflavored powdered gelatin or 4 leaves gelatin
  • 1½ cups plus 2 tablespoons coconut milk
  • ¾ cup plus 2 tablespoons heavy cream
  • peeled zest of 1 orange
  • scant 1 cup confectioners’ sugar
  • â…” cup plain yogurt

For the Rhubarb Compote

  • 1â…” cups rhubarb cut into 1-inch pieces
  • ¼ cup sugar
  • 2 tablespoons orange juice


  1. Put the powdered gelatin in a small dish, sprinkle 3 tablespoons water over and leave 5 minutes, or until the water is absorbed. Alternatively, if you are using gelatin leaves, soak them in cold water 5 minutes, or until soft.
  2. Put the coconut milk, cream and orange zest in a saucepan over medium heat and stir in the confectioners’ sugar. Gently bring to a boil, stirring occasionally. If you are using leaf gelatin, squeeze out the excess water. Remove the pan from the heat and stir in the soaked or squeezed gelatin until it dissolves. Leave to cool 5 minutes.
  3. Stir in the yogurt until smooth, using a whisk, if necessary. Strain through a strainer into a large measuring jug, then pour into the glasses, leave to cool completely and chill in the refrigerator at least 3 hours, or overnight, if you can.
  4. Heat the oven to 275°F.
  5. To prepare the rhubarb compote, mix together the rhubarb, sugar and orange juice and put in a roasting pan, arranging the rhubarb in a flat layer. Bake the rhubarb 30 minutes until it is tender and the juice is syrupy. Leave to cool. (The panna cottas and the rhubarb can be made a day in advance and kept in the refrigerator.)
  6. Spoon some rhubarb compote on top of the panna cottas with a little of the syrup to serve.