Eggnog & Coconut Panna Cotta

Whether you're planning an intimate get-together for a few friends or a lavish dinner party, make it an impressive and memorable one  with this oh-so-simple dessert that can be prepared the day before, which to me is the best bonus of all. Panna cotta {which is an Italian dessert that means cooked cream} is one of my favorites and over the years I have made it many different ways. If you're the type that usually shies away from making dessert out of fear of it being overly complicated, well, have I got you covered with these two recipes.   I promise you, this is a dessert that you will make over and over again because of its decadence.

The bonus:  Not only am I going to give you the recipes for my two favorite flavored panna cottas, but also the special tasty velvety homemade sauces that I often like to serve with each one. The first is the eggnog version served with caramel sauce and the second one is the coconut panna cotta served with my homemade chocolate tequila truffle sauce. I tell you, these sauces will have you shamelessly licking the plate.

Bring the chef skills out in you and be creative with your plating, which will make an impressive presentation that your friends will remember for sometime to come.

Eggnog Panna Cotta {served with caramel sauce... makes 6 servings}

2 cups eggnog
1 tbsp unflavored powdered gelatin
2 cups whipping cream
1/3 cup honey (I use agave syrup which doesn't spike your blood sugar)
1 tbsp sugar (optional, especially if you choose to serve it with the caramel sauce)
1/8 tsp salt


Put your milk into a heavy saucepan. Sprinkle the gelatin over. Let stand for 5 minutes to soften the gelatin. After waiting 5 minutes, turn on the heat to medium. Stir about 3 to 5 minutes until the gelatin dissolves without letting the milk boil. Add the remaining of your ingredients, stir another 5 minutes until everything dissolves and feels silky. Turn off heat. Pour into 6 serving glasses of choice 1/2 full. Cool slightly. Refrigerate until set, at least 8 hours or overnight.

Using a knife, loosen your panna cotta after it sets and plate it over the CARAMEL SAUCE , adding mixed berries on top if you want.

Coconut Panna Cotta  {served with chocolate tequila truffle sauce... makes 6 servings}


1 cup coconut milk
1 tbsp unflavored powdered gelatin
3 cups heavy cream
1/3 cup agave syrup (can also use honey)
1 tbsp sugar
1/8 tsp salt.

*Follow the same Directions above.

Chocolate Tequila Truffle Sauce Recipe


1/2 cup heavy cream
1 tbsp butter
6 oz. semisweet chocolate chips
1/2 tsp vanilla extract
1 tbsp cafe infused tequila or Amaretto (optional)


Put the butter and heavy cream in a medium saucepan over medium heat until the butter is melted (without letting the mixture boil). It's ok, if you see tiny bubbles.

Then remove the pan from the heat; add your chocolate chips and let it soften in the hot cream about 1 minute. Stir in your vanilla extract and tequila/or Amaretto until the chocolate is melted.

Share Your Thoughts

  1. Delish! Truffles are on my baking list this season, too! Thank you!