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4-Ingredient Coconut Chocolate Panna Cotta Cake

Coconut Cake, Chocolate Cake, Panna Cotta Dessert, 4 IngredientCake, Parve Dessert, Gluten Free Cake

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4-Ingredient Coconut Chocolate Panna Cotta Cake

Coconut Cake, Chocolate Cake, Panna Cotta Dessert, 4 IngredientCake, Parve Dessert, Gluten Free Cake

PREP TIME 15 min
Cook Time 10 min (stove heating)
Setting Time 4 hours (chilling)
TOTAL time 4 hours 25 min
Yield 8 Servings
Difficulty Super Easy

Ingredients

  • 4 cups (1 liter / 2 cans) full-fat coconut milk

  • 1/2 cup (60g) cornstarch

  • 1/2 cup (100g) sugar or maple syrup

  • 200g dark chocolate (70% cocoa), chopped

Method

  1. 01

    Dissolve Cornstarch: In a large saucepan or skillet off the heat, whisk together coconut milk, cornstarch, and sugar until completely dissolved and free of lumps.
  2. 02

    Cook & Thicken: Place the pan over medium heat and whisk continuously until the mixture comes to a gentle simmer and thickens into a glossy, smooth pudding texture.
  3. 03

    Add Chocolate: Remove from heat, immediately add chopped dark chocolate, and whisk vigorously until melted, fully incorporated, and shiny.
  4. 04

    Pour & Chill: Pour the mixture into a silicone cake mold or lined round cake pan. Tap gently to release air bubbles. Refrigerate for at least 4 hours (or overnight) until firm and
    set.
  5. 05

    Unmold & Serve: Carefully invert onto a serving plate. Slice and serve cold. Optional garnish: cocoa powder dusting or shredded coconut.

Step by step

Clear process images displayed in the same order as the method.

In a large saucepan or skillet off the heat, whisk together coconut milk, cornstarch, and sugar until completely dissolved and free of lumps. 1
Dissolve Cornstarch:

In a large saucepan or skillet off the heat, whisk together coconut milk, cornstarch, and sugar until completely dissolved and free of lumps.

Place the pan over medium heat and whisk continuously until the mixture comes to a gentle simmer and thickens into a glossy, smooth pudding texture. 2
Cook & Thicken:

Place the pan over medium heat and whisk continuously until the mixture comes to a gentle simmer and thickens into a glossy, smooth pudding texture.

Remove from heat, immediately add chopped dark chocolate, and whisk vigorously until melted, fully incorporated, and shiny. 3
Add Chocolate:

Remove from heat, immediately add chopped dark chocolate, and whisk vigorously until melted, fully incorporated, and shiny.

Pour the mixture into a silicone cake mold or lined round cake pan. Tap gently to release air bubbles. Refrigerate for at least 4 hours (or overnight) until firm and set. 4
Pour & Chill:

Pour the mixture into a silicone cake mold or lined round cake pan. Tap gently to release air bubbles. Refrigerate for at least 4 hours (or overnight) until firm and set.

Carefully invert onto a serving plate. Slice and serve cold. Optional garnish: cocoa powder dusting or shredded coconut. 5
Unmold & Serve:

Carefully invert onto a serving plate. Slice and serve cold. Optional garnish: cocoa powder dusting or shredded coconut.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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