Coconut Panna Cotta Tart
This coconut panna cotta tart is the perfect light and fresh summer dessert recipe! If you love an easy dessert that always impresses, this panna cotta tart is for you. It’s a simple make-ahead dessert that’s easy to customize with different flavors and all your favorite fresh fruits.
Imagine the texture of a light cheesecake with a fresh tang from the coconut skyr and the most delicious macadamia-coconut crust. The flavors come together so perfectly in an explosion of summer!
My New Favorite Summer Dessert
If you’re looking for a dessert that packs a ton of flavor, but is light and delicate, you’re right where you need to be. This coconut panna cotta tart is elegant and impressive, but so easy to make! The contrasting textures with the fresh fruit is absolute perfection.
The tart is made of a macadamia nut-coconut crust that’s similar to a shortbread crust. You pulse all the ingredients in a food processor before pressing it into a tart pan. Easy!
The filling is a light and delicate panna cotta made with skyr, or yogurt, sweetened condensed milk, milk, heavy cream, and gelatin. The result is perfectly smooth and luscious. Top with all your favorite seasonal fruits and a drizzle of honey and you’ve got the perfect dessert!
What is Panna Cotta?
The best way to describe panna cotta would be to say that it’s a lightly sweetened milk custard set with gelatin. Imagine a mix between pudding or cheesecake and jello.
The trick to perfect panna cotta is to use the right amount of gelatin! If you use too much gelatin, the texture is too firm and not creamy enough. The gelatin is just enough to set the custard making it easy to slice.
Panna cotta originates in Italy and is a classic Italian dessert enjoyed all year round. While this dessert may seem fancy, it couldn’t be easier to make!
What is Skyr?
If you’re unfamiliar with skyr, get ready to have your life changed! It’s an amazingly creamy, rich, and nourishing yogurt-like product from Iceland. Skyr has been enjoyed in Iceland for thousands of years and makes the perfect addition to desserts, breakfasts, and sauces.
This recipe uses Skyr from ICELANDIC PROVISIONS–the creamiest skyr on the market to make our coconut panna cotta tart extra creamy. It also adds a nice tang that is the perfect contrast! Not sure where to find skyr? Check out this helpful product locator HERE.
How to make a Coconut Panna Cotta Tart
You’re going to love how fresh and delicious this coconut panna cotta tart is! Just remember that it does require a couple of hours for chilling.
Ingredients You’ll Need
- Macadamia Nuts
- Shredded Unsweetened Coconut
- Skyr or yogurt
- Sweetened Condensed Milk
- Unflavored Gelatin
- Heavy Cream
- Vanilla Bean
- Seasonal Fruit
- Step one: Combine all the crust ingredients in the bowl of a food processor and pulse until you can press the dough together without it falling apart.
- Step two: Press the dough into the tart pan in an even layer (up the sides as well!). Prick the dough all over with a fork and place on a baking sheet. Freeze for 15 minutes. Bake at 375 F for about 20 minutes, until golden brown. Let the tart shell cool completely.
- Step three: Combine the milk, heavy cream, and vanilla bean seeds in a small sauce pan and bring to a gentle simmer. Turn off the heat and let it sit for 10 minutes.
- Step four: While the milk cools slightly, sprinkle the packet of gelatin over 1/4 cup cold water in a small ramekin. In a mixing bowl, whisk the coconut skyr with the sweetened condensed milk. Add the bloomed gelatin and then the warm milk mixture. Whisk everything until smooth.
- Step five: Pour the filling into the cooled crust. Transfer to the refrigerator and chill for at least 3 hours, up to overnight. Top with fresh fruit and a drizzle of honey before slicing and serving.
Coconut Panna Cotta Tart FAQs
I don’t have a tart pan, what can I use instead?
The next best option would be an 8×8 baking pan. Make sure to line the baking pan with parchment paper for easy removal.
Is this coconut panna cotta tart gluten-free?
The coconut panna cotta filling is gluten free! The crust, meanwhile, is not. You could swap in a cup-for-cup GF flour replacement to make the tart gluten free.
Can this coconut panna cotta tart be made ahead of time?
Yes! It’s actually best to give this tart time for the panna cotta to set in the fridge. However, this tart is best enjoyed within 24 hours. After 24 hours, the tart starts to “seep”, releasing liquid and causing the tart to become soggy.
More Easy Dessert Recipes to Try Now
This recipe is part of a sponsored campaign with Icelandic Provisions. Sponsored posts and brand partnerships (with brands that align with my values and commitment to quality) allow me to keep providing quality recipes at no cost to you! All opinions are my own in regards to any products or brands that I may highlight.
Coconut Panna Cotta Tart
- 2/3 cup roughly chopped macadamia nuts
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 stick (4 oz) cold unsalted butter, diced
- 1 cup flour
- 1/2 teaspoon kosher salt
- 2 – 5.3 oz coconut skyr containers (or 1 1/4 cup coconut yogurt)
- 3/4 cup sweetened condensed milk
- 1 envelope (2 1/2 teaspoons, 7 g) unflavored gelatin powder
- 1/4 cup cold water
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1 vanilla bean, seeds only
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 nectarine, sliced
- 1 yellow kiwi, sliced
- drizzle of honey, for serving
- Preheat an oven to 375 F. Place a 9 inch tart pan with removable bottom on a baking sheet.
- Combine all the crust ingredients in the bowl of a food processor. Pulse until the dough can be pressed together without falling apart. Press the dough into the tart pan in an even layer. Prick all over with a fork and freeze for 15 minutes.
- Bake the tart shell for 20-22 minutes, until golden brown. Remove from the oven and cool completely.
- Combine the milk, cream, and vanilla bean seeds in a small saucepan. Bring to a very gentle simmer and remove from the heat. Let sit for 10 minutes.
- While the milk mixture cools, sprinkle the gelatin powder over the cold water in a small ramekin. Wait 5 minutes.
- In a mixing bowl, whisk together the coconut skyr and sweetened condensed milk until smooth. Add the bloomed gelatin and warm milk and whisk until very smooth. Pour the panna cotta mixture into the cooled crust. Chill at least 3-4 hours, up to overnight. Top with the sliced fruit and a drizzle of honey before slicing and serving.