Coconut Chocolate Panna Cotta with Cherry Sauce
Prep time
Cook time
Total time
Serves: 4
  • 14 oz (about 400 ml) of coconut milk
  • 2 ounces (about 55 grams) of dark chocolate
  • 1 tablespoon of honey
  • 2 teaspoons of agar-agar.
  • ¾ cup (about 150 grams) of frozen sour cherries
  • 1 tablespoon of honey
  1. Pour half of the coconut milk into a saucepan, add tablespoon of honey and add about a teaspoon of agar-agar. Bring to a simmer and cook for a few minutes. Pour into the molds until halfway full. Leave it to cool.
  2. Pour other half of coconut milk into saucepan, add about a teaspoon of agar-agar and bring to a simmer. Cook for a few minutes, add melted chocolate and mix well. Pour into the molds on the first layer and leave it to cool.
  3. Place sour cherries and a teaspoon of honey in saucepan and cook until water from cherries becomes syrup.
  4. Turn molds upside down onto a plate and remove the contents. Serve with cooked cherries and syrup.
Nutrition Information
Serving size: 160 grams Calories: 233 Fat: 24 Carbohydrates: 18 Protein: 2
Recipe by Amazingly Tasty at