This coconut milk panna cotta pomegranate shots recipe is one of the most complex we used for the graduation and confirmation Shot Glass Mini-Servings party we hosted last month, but it’s totally worth the extra effort. The delicate flavor is delightful.
We made a few changes to the original recipe, which is here. We found that the recipe needed extra gelatin to set well.
The light flavor of the coconut milk in this recipe is a treat. If you love pomegranate as much as we do, you will love these. It’s sweet but not overpowering. Enjoy!
Coconut Milk Panna Cotta Pomegranate Shots
Ingredients
Coconut-Panna Cotta
- 2 cups coconut milk + 2 Tablespoons
- 1 cup heavy whipping cream
- 1 cup coffee creamer vanilla or coconut
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 packets unflavored gelatin .25 ounces each
Pomegranate Jelly
- 2 packets unflavored gelatin .25 ounces each
- 2 cups pomegranate juice
- 2 teaspoons sugar
Instructions
For Panna Cotta
- In a medium saucepan, bring coconut milk, both types of cream, sugar, and vanilla to a boil over medium heat, stirring until sugar is dissolved. Remove from heat and cover for 20 minutes.
- Fill a small bowl with 1/4 cup plus 2 tablespoons cold water. Sprinkle gelatin over the water and allow it to bloom (soften), 5 to 10 minutes. Add gelatin mixture to coconut mixture and whisk until combined.
- Pour a small amount into the shot glasses (about 1/2-3/4 full) and refrigerate until set, which takes about 2 hours.
- While Panna Cotta is setting, make the jelly.
For Pomegranate Jelly
- In a medium sized bowl stir together gelatin and 1/4 cup boiling water until gelatin is dissolved.
- Add juice and sugar and stir until well combined.
- Once Panna Cotta cups are set and firm, top each one with a small amount of jelly.
- Place in the refrigerator until set, which takes about 1 hour.
- Top each cup with a few fresh pomegranate seeds before serving.
WW Program 2025
The WW program updated for 2025. Use the “Add recipe from the web” feature if needed for points. -Sara
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Nutrition
Check out the other Shot Glass recipes we made:
Hi! I’m Bekah! I’m Sara’s daughter and I’m in culinary school studying to be a sous chef. I’ll be sharing my favorite recipes with you on the blog.
Hi, is this recipe like a kind of drink or it ends up requiring a spoon?
Hi Maggie, this is one to eat with a spoon. It does end up a bit soft set but with a custard-like consistency. When it doubt, err on the side of adding more gelatin not less to have it more firm if you desire that.