Coconut-Rum Yogurt Panna Cotta with Toasted Cashew Granola

Name: Coconut-Rum Yogurt Panna Cotta with Toasted Cashew Granola
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 1½ cups (360 g) Greek yogurt, plain, full-fat, at room temperature; ¾ cup (180 ml) unsweetened coconut milk (canned); 2 teaspoons (7 g) unflavored gelatin powder; 3 tablespoons (45 ml) cold water; ⅓ cup (80 g) honey; 1 teaspoon (5 ml) rum extract; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (0.6 ml) fine sea salt; 1¼ cups (185 g) raw unsalted cashews, roughly chopped; 1½ cups (135 g) old-fashioned rolled oats; ½ cup (45 g) unsweetened shredded coconut; 3 tablespoons (45 ml) coconut oil, unrefined, melted; 3 tablespoons (45 g) honey; 2 tablespoons (25 g) packed light brown sugar; ¾ teaspoon (3.8 ml) ground cinnamon; ¼ teaspoon (1.3 ml) ground nutmeg; ¼ teaspoon (1.3 ml) fine sea salt

From the MyKitchenBank Kitchen

A silky, Caribbean-inspired chilled dessert combining creamy Greek yogurt panna cotta infused with coconut milk and rum extract, topped with a crunchy toasted cashew granola. The contrast between the cool, custard-like panna cotta and the warm spice notes of the granola makes this an elegant yet approachable dessert. Perfect for entertaining or a special weeknight treat.

Prep: 20 min
Cook: 15 min
Wait: 6 hr
Total: 6 hr 35 min
Makes: 6 servings (about 4 oz panna cotta + ¼ cup granola each)

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Ingredients

6 servings

For the panna cotta
1½ cups (360 g) Greek yogurt, plain, full-fat, at room temperature
¾ cup (180 ml) unsweetened coconut milk (canned)
2 teaspoons (7 g) unflavored gelatin powder
3 tablespoons (45 ml) cold water
⅓ cup (80 g) honey
1 teaspoon (5 ml) rum extract
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon (0.6 ml) fine sea salt
For the granola
1¼ cups (185 g) raw unsalted cashews, roughly chopped
1½ cups (135 g) old-fashioned rolled oats
½ cup (45 g) unsweetened shredded coconut
3 tablespoons (45 ml) coconut oil, unrefined, melted
3 tablespoons (45 g) honey
2 tablespoons (25 g) packed light brown sugar
¾ teaspoon (3.8 ml) ground cinnamon
¼ teaspoon (1.3 ml) ground nutmeg
¼ teaspoon (1.3 ml) fine sea salt

Equipment (8)

Small bowl
Medium saucepan
Whisk
Fine-mesh strainer
Six 4-oz ramekins or glasses
Baking sheet
Wooden spoon
Instant-read thermometer (optional)

Steps

Before you start

Bloom the gelatin in cold water before warming
Have six 4-oz ramekins or glasses ready
Toast the cashews fresh on the day you make the granola for best crunch

1
Bloom the gelatin
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over it.
- Let sit for 5 minutes without stirring so the gelatin absorbs the water and becomes spongy.
- This blooming step ensures smooth, lump-free panna cotta.
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Ready when: Gelatin is fully hydrated and spongy
Tip: Don't skip blooming—unbloom gelatin creates grainy texture in the panna cotta
2
Warm the coconut milk
- Pour the coconut milk into a medium saucepan and warm over medium heat until steaming and just beginning to simmer around the edges, about 3–4 minutes.
- You want it hot but not boiling.
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Ready when: Coconut milk steams and shows small bubbles at the edge
Tip: Don't boil the coconut milk, as excess heat can affect gelatin setting
3
Dissolve the gelatin
- Remove the saucepan from heat.
- Add the bloomed gelatin to the hot coconut milk and let it sit for 30 seconds, then whisk gently until completely dissolved, about 1–2 minutes.
- The mixture should be smooth with no visible gelatin particles.
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Ready when: No gelatin particles visible; mixture is smooth and glossy
Tip: Stir gently to avoid incorporating air bubbles, which can make the panna cotta cloudy
4
Combine yogurt and honey
- In a separate bowl or directly in your serving pitcher, whisk together the Greek yogurt and honey until smooth and well combined, about 1 minute.
- Make sure no honey clumps remain.
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Ready when: Yogurt and honey are fully combined and smooth
Tip: Whisk vigorously to break up any honey clumps before adding the warm gelatin mixture
5
Temper and mix the panna cotta base
- Slowly pour the warm gelatin-coconut mixture into the yogurt-honey mixture while whisking constantly.
- This tempering prevents the yogurt from curdling.
- Once combined, whisk in the rum extract, vanilla extract, and sea salt.
- The mixture should be smooth, glossy, and pale.
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Ready when: All ingredients are fully incorporated; mixture is smooth and uniform in color
Tip: Pour the hot mixture slowly while whisking to ensure the yogurt doesn't curdle from sudden heat
6
Strain the panna cotta
- Pour the mixture through a fine-mesh strainer into a liquid measuring cup or bowl, pressing gently with the back of a spoon if needed.
- This removes any tiny air bubbles and ensures a silky-smooth texture.
- Divide evenly among the six prepared ramekins or glasses, about 4 oz each.
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Ready when: Mixture flows smoothly through the strainer; no lumps remain
Tip: Straining creates a professional, restaurant-quality silky texture that makes the dessert special
7
Chill the panna cotta
- Cover the ramekins loosely with plastic wrap and refrigerate for at least 6 hours, or until set and firm to the touch.
- The panna cotta should jiggle slightly when you tap the ramekin but hold its shape.
- You can make this a day ahead if desired.
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Ready when: Panna cotta is firm but slightly yielding; it jiggles gently when tapped
Tip: Don't skip the full chilling time—panna cotta that hasn't fully set will be too soft
8
Toast the cashewsOven 325°F / 165°C
- Preheat your oven to 325°F (163°C).
- Spread the chopped cashews on a baking sheet and toast for 5–7 minutes, stirring halfway through, until they are fragrant and lightly golden brown.
- Be careful not to burn them.
- Transfer to a small bowl and set aside to cool slightly.
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Ready when: Cashews are light golden and fragrant
Tip: Toast the cashews fresh just before serving the panna cotta for maximum crunch and flavor
9
Make the granola mixture
- In a bowl, combine the oats, chopped toasted cashews, shredded coconut, brown sugar, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the melted coconut oil and honey until combined.
- Pour the wet ingredients over the dry ingredients and stir thoroughly with a wooden spoon until every oat is coated with the mixture.
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Ready when: All dry ingredients are evenly coated with oil and honey
Tip: Break up any clumps as you stir to ensure the granola toasts evenly
10
Toast the granolaOven 325°F / 165°C
- Spread the granola mixture in an even layer on a baking sheet.
- Bake at 325°F (163°C) for 8–10 minutes, stirring halfway through, until the oats are golden and the coconut is lightly toasted.
- Watch carefully near the end, as it can brown quickly.
- The granola will crisp up more as it cools.
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Ready when: Oats are golden brown; coconut is toasted but not burnt; mixture smells warm and caramelized
Tip: Stir the granola halfway through to ensure even toasting—corners brown faster than the center
11
Cool and store the granola
- Spread the hot granola on a clean baking sheet to cool completely, about 15 minutes.
- As it cools, it will crisp up.
- Once cool, break it into clusters and clumps.
- Store in an airtight container until ready to serve.
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Ready when: Granola is completely cool to the touch and crunchy
Tip: Don't stir the cooling granola—let it clump naturally for better texture and appearance
12
Serve the panna cotta
- Remove the panna cotta from the refrigerator about 5 minutes before serving to take the chill off slightly (this makes it taste richer).
- Top each ramekin with a generous handful of the toasted cashew granola.
- Serve chilled or at cool room temperature.
- The granola stays crunchiest when added just before eating.
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Ready when: Panna cotta is cold but not ice-cold; granola is crunchy
Tip: Add the granola just before eating so it stays crispy instead of absorbing moisture from the panna cotta

Good to know

Tips

Toast cashews fresh the day you serve the dessert for maximum crunch and flavor.
Whisk the gelatin-coconut mixture slowly into the yogurt to prevent curdling—temper gently.
Strain the panna cotta mixture for a silky-smooth, professional texture free of air bubbles.
Add the granola topping just before serving so it stays crispy instead of softening from the panna cotta's moisture.

Make ahead

The panna cotta can be made up to 1 day ahead and refrigerated, covered. The granola can be made up to 3 days ahead and stored in an airtight container. Assemble and serve fresh.

Storage & reheating

Panna cotta (without granola): refrigerate in covered ramekins for up to 3 days. Granola: store in an airtight container at room temperature for up to 3 days. Assembled dish is best eaten immediately. To reheat panna cotta, gently warm to room temperature on the counter (do not microwave). Granola does not require reheating but may soften if stored in the refrigerator.

Substitutions

rum extract → 1 teaspoon coconut extract or 2 tablespoons dark rum (add during step 5, after removing from heat). Rum extract provides the flavor without alcohol; coconut extract deepens the tropical notes; real rum adds depth but heat may affect gelatin setting
Greek yogurt, plain, full-fat → 1.5 cups (360 g) thick full-fat yogurt or crème fraîche. Greek yogurt adds tanginess; regular yogurt will be slightly thinner (you may need to add a bit more gelatin); crème fraîche adds richness
raw unsalted cashews → almonds, pecans, macadamia nuts, or walnuts (chopped). Any raw nut works; cashews offer a tropical sweetness; pecans add earthiness; almonds are milder
coconut oil, unrefined → unsalted butter or neutral oil (vegetable or canola). Coconut oil reinforces the Caribbean flavor; butter adds richness; neutral oil keeps the recipe flexible