Here's a recipe for a luscious chocolate and coconut panna cotta served with cherry compote and crisp chocolate wafers. It's the perfect chilled dessert for entertaining because all the hard work is done the day before – all you need to do is to add the finishing touches.






Skill level

Average: 4 (3 votes)


  • 160 ml (⅔ cup) coconut cream
  • 60 ml (¼ cup) pouring cream
  • 50 g (⅓ cup) caster sugar
  • 1 leaf titanium-strength gelatine, softened

Chocolate panna cotta

  • 125 ml (½ cup) milk
  • 125 ml (½ cup) pouring cream
  • 100 g milk chocolate, broken into pieces
  • 1½ leaves titanium-strength gelatine, softened

Chocolate wafers

  • 50 g unsalted butter, chopped
  • 1½ tbsp glucose syrup
  • 50 g 70% cocoa chocolate, chopped
  • 50 g (⅓ cup) plain flour
  • 35 g (⅓ cup) baking cocoa
  • 75 g (⅓ cup) caster sugar

Cherry compote

  • 150 g frozen cherries
  • 55 g (¼ cup) caster sugar
  • ½ tsp vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 12 hours

You will need to begin this recipe 1 day ahead

To make coconut panna cotta, bring the creams and sugar to the boil in a saucepan over medium heat, stirring. Add gelatine and stir until it dissolves. Strain mixture, discarding the solids. Cool, then divide among 6 dariole moulds. Refrigerate for 6 hours or until set.

To make chocolate panna cotta, stir milk, cream and milk chocolate in a saucepan over medium heat, until chocolate has melted. Add gelatine and stir until it dissolves. Strain mixture. Cool, then divide among moulds, over coconut panna cotta. Refrigerate for 6 hours or until set.

Meanwhile, to make wafers, place butter, syrup and 70% cocoa chocolate in a bowl over a pan of simmering water (don’t let bowl touch water). Stir until melted. Combine flour, baking cocoa and sugar, and stir into chocolate mixture until combined. Cover with plastic wrap and refrigerate for 1 hour or until starting to firm.

Preheat oven to 180°C. Line 2 oven trays with baking paper. Roll 2 teaspoonfuls of mixture into 2 balls and place 1 ball on each tray. Flatten slightly. Bake for 5 minutes, then remove from oven, cover with baking paper and roll out until wafer-thin. Bake for a further 2 minutes or until crisp. Repeat with remaining mixture. Store wafers in an airtight container until needed.

To make compote, stir cherries, 60 ml water, sugar and vanilla in a pan over medium heat for 2 minutes or until sugar dissolves. Bring to the boil, then remove from heat and cool.

Serve panna cotta with wafers and compote.