Posted by Grace Massa Langlois on Wednesday, 8th December 2010

Vanilla-Coconut Panna Cotta with Pomegranate Jelly is the first dessert in a trio of Mini Desserts I plan on serving for my daughter, Liana’s New Year’s Eve party.  I intend to present this trifecta of desserts in a variety of mismatched shot glasses.  We are not planning a sit down dinner this year, rather an evening filled with guilty pleasures, mouth-watering hor d’oeuvres, dips and finger foods.

A photo of 3 Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered desserts garnished with pomegranate seeds and served in shot glasses.

I promised myself the menu would only consist of simple desserts.  If they could be made ahead, even better! Preparations will be hectic enough, adding complicated desserts to the mix would be downright foolish!

A photo of 2 Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered desserts garnished with a few pomegranate seeds and served in martini glasses.

I’ve learned to streamline things over the years.  Gone are the days of trying to overly impress my guests, leaving little time to enjoy the evening.  Now I try to keep things simple without compromising taste, texture and of course the visual (We do eat with our eyes first!).

A photo of pomegranate seeds in a small martini glass placed on a white napkin with a dessert spoon.

Undeniably this dessert will become the Show Stopper on your Holiday Dessert Table.  The dazzling, dark red Pomegranate Jelly provides a striking contrast in colour to the milky, white Vanilla-Coconut Panna Cotta.

A photo of an array of Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered desserts served in small martini glasses.

Your guests will not only enjoy the silky, delicate vanilla infused Coconut Panna Cotta but the burst of tartness in the Pomegranate Jelly will also refresh the palate.

A photo of 2 bottles of Pom Pomegranate Juice and 2 Fresh Pomegranates, 1 split in half exposing the pomegranate seeds.

In this case, less is more.  Simply garnish your dessert with a few seeds from a ripened pomegranate.  One bite into the rich, ruby seeds will have you savouring the sweet juice that pops in your mouth.

A photo of an array of Vanilla-Coconut Panna Cotta with Pomegranate Jelly desserts on a red tray.

Sometimes simplicity is best and that is most certainly the case with this Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered dessert.

A photo of 3 Vanilla-Coconut Panna Cotta with Pomegranate Jelly desserts placed in a row on a white rectangular dish.

A dessert table wouldn’t be complete without a little chocolate.  Chocolate Salted-Caramel Mini Cupcakes will be making an appearance (I know they won’t last long!).  I think I may take this Iced Butter Cake recipe and transform this cake into petit fours with a layer of marzipan, glazed in white fondant and decorated with a single silver dragée.

A photo of Vanilla-Coconut Panna Cotta with Pomegranate Jelly desserts on a white napkin.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (67)

67 Responses to “Vanilla-Coconut Panna Cotta with Pomegranate Jelly”

  1. Margaret Murphy Tripp Says:

    Looks sophisticated, gorgeous AND delicious!

  2. Tweets that mention Vanilla-Coconut Panna Cotta with Pomegranate Jelly Recipe | La Mia Vita Dolce -- Says:

    […] This post was mentioned on Twitter by Outdoors2, Grace Langlois. Grace Langlois said: New Blog Post – Vanilla-Coconut Panna Cotta with Pomegranate Jelly #sweets #desserts #fbz […]

  3. Lindsey @ Hot Polka Dot Says:

    They’re so perfect! Love the flavour combination too!

  4. Ryan Says:

    Does the jelly need to cool before it’s poured onto the panna cotta? I imagine if it cools too much, it would set and thus not pour nicely. At the same time, if it’s just been boiling, will it heat the panna cotta too much?

    They look lovely, by the way. I’m excited to try out the recipe.

  5. Grace Says:

    Hi Ryan

    Ryan the jelly will be pretty cool because you need not heat up the juice. You are only boiling the little amount of water necessary to dissolve the gelatin. Once you add the cold juice the heat is pretty much gone. So go ahead and pour, just make sure the panna cotta has set first.


  6. Adora's Box Says:

    Lovely to look at. I’m sure lovely to eat, too. It would be nice to have for Christmas.

  7. briarrose Says:

    Oh my these looks wonderful. I know the guests will love them.

  8. Marly Says:

    These are simple? They look so elegant it’s hard to believe they’re also simple. I’ll take your word for it. Lucky Liana – she’s going to have a great New Year’s Eve party!

  9. Lizzy Says:

    Gorgeous presentation!!!!

  10. penny aka jeroxie Says:

    Looks so awesome!

  11. Stephanie Says:

    I love the contrast in color — so sophisticated! And I’m all about making things in advance, too. As much as I love to cook and spend time in the kitchen, I also want to be hanging with my guests. Although, I have been known to put several of them to work with me in the kitchen. :-p I don’t think they mind.

  12. Grace Says:

    Stephanie I bet they don’t mind most people like to get involved.

  13. ButterYum Says:

    Stunning, stunning, stunning…. I can’t wait to makes these!!!!!!!


  14. Cherine Says:


  15. Elis Says:

    This looks fantastic!

  16. Cannoli Siciliani, Cannoli Filling, Cannoli Shells, Italian Pastry | La Mia Vita Dolce Says:

    […] If you enjoy Italian Desserts as much as I do you must try one of my most favourite Italian treats, Cicerchiata (Italian Honey Balls).  They are puffed pastry balls dripping with honey.  And of course I can’t go without mentioning another traditional Italian Dessert, Panna Cotta; it is a family favourite and it can be paired with many different flavours.  A pairing perfect for the summer is Panna Cotta and Raspberry Jelly Parfait and for the Holiday Season, Vanilla-Coconut Panna Cotta with Pomegranate Jelly. […]

  17. Cindy Says:

    The pictures are amazing!!
    Love them all!

  18. Grace Says:

    Thank you Cindy!

  19. Danne Says:

    These really look amazing, we’ll just have to try it out sometime.

  20. Jarrod Largen Says:

    It is always fun to be able to try new dishes. You can certainly come across the weirdest recipes on the net but man can you learn to create some incredible stuff with the net. Thank you!

  21. R Says:

    I stumbled across this recipe via Reddit, and as soon as I saw the photos I knew I had to make this as soon as possible. I whipped up a batch for a dinner party, and they were utterly amazing. Thumbs up to you from all my satisfied guests!

  22. Grace Says:

    I am so happy you enjoyed!

  23. Peggy Says:

    What a sophisticated little dessert! Love it and I’m sure it will be a hit at the party!

  24. Pete Says:

    I gotta try it. Once I saw it, I knew what to bring to Xmas parties. How many servings does this recipe yield in 6 oz. glasses?

  25. Grace Says:

    Hi Pete – Sorry I forgot to put that on the recipe. I would say you should get 8 to 9 6 ounce servings. I did have to double the recipe for pomegranate jelly. I would start with one recipe for the jelly first and if you need another then make another batch. Depending on how you layer up the glass will determine how much you need. What a perfect dessert to bring along!

  26. Sandy Says:

    Grace- These are beautiful! The perfect dessert… easy, make ahead and stunning!

  27. Natalie Says:

    Wootz… I’d love to try this recipe. But I won’t be able to find “Pom pomegranate juice”, izzit alright if I use another alternative pomegranate juice?


  28. Grace Says:

    Hi Natalie, any pomegranate juice will work, in fact and flavour juice will work.

  29. Feast on the Cheap Says:

    These are so pretty and I’m always looking for new ways to incorporate pomegranates into my cooking. I’ve whipped up Pomegranate Maple Pancakes and Pomegranate “Brookies,” but I’ll have to add this to the ever-expanding must-make list.

  30. Grace Says:

    Thank you, I’ve never heard of “Brookies”. You’ve piqued my curiosity, heading over to your site now.

  31. Natalie Says:

    Thanks Grace.. I’d really like to try this recipe soon.. I’ve just made corn jelly with coconut milk today… It’s super… ^^,

    Can’t wait to try this out.. wootz…

  32. chantelle Says:

    oh my gosh!
    i made these last night and YOU.ARE. (quite simply) A. GENIUS!!!!
    these tasted amazing and i was so chuffed with myself.

    everyone said they would happily pay for these in a restaurant – thats how good they were.

    i made mine with an acai berry jelly and the flavour explosion was insaaaaane!
    thank you!

  33. Grace Says:

    So happy you enjoyed Chantelle!

  34. Mia Says:

    Hi Grace, these (and everything on your website) looks sooo amazingly yummy!!! I can’t wait to try these recipes. One quick question re. presentation in the tall glasses. How do you get the Panna Cotta to set at a tilt? Do you put them in the fridge to set on something that keeps them tilted? They look gorgeous: piece of art!! Many thanks.

  35. Grace Says:

    Thank you MIa and thank you for visiting. I used an egg carton Mia, my liqueur glasses happened to fit in perfectly and I was able to set them in tilted to the side. I think I will have some fun with them next time and do a few more layers, it will be a bit time consuming but the end result is worth it.

  36. Stephanie Says:

    Hi grace!!
    I am a second year hotel and restaurant management student in this current year and today i had one of the biggest food pracs ever, and i used your vanilla coconut panna cotta and pomegranate jelly recipe, lol you saved my life!! i received full results for my taste and the presentation i made out of it hehe, even got the tilted liquer glasses right, was simply amazing!!!
    thank you for posting this amazing and awesome recipe!! looking forward to more wonderful mind blowers!
    thanks Grace :-)

  37. Grace Says:

    Congratulations Stephanie!!! I am so excited for you.

  38. Sarah Smith Says:

    Those look so yummy. The glasses make them look so fancy and elegant.

  39. Connie Says:

    I can’t seem to get the jelly to jell…any tips? Would adding more sugar help? The coconut panna cotta was amazing, by the way. My family loved it.

  40. Grace Says:

    So glad you enjoyed the panna cotta Connie. So sorry the jelly didn’t set. I would increase the gelatin by 1/2 a teaspoon that should do the trick. Generally one packet (1 tablespoon) will set 2 cups of liquid. I hope you’ll try again because the combination is amazing.

  41. Florentine Cookies and a Pomegranate Panna Cotta | An American Cupcake in London Says:

    […] wine glasses). Refrigerate for several hours until set. Pomegranate Gelatine  adapted from Graces Sweet Life Ingredients 1 1/2 tsp powdered gelatine 1/4 cup boiling water 1 cup pomegranate juice 1 tsp […]

  42. Naiya Says:

    I am very happy to read your recipes. It’s very useful for me, and I am completely satisfied with your website. All recipes and food information are very useful and very good. Your website is very attention-grabbing. I love all of the in turn you are sharing with each one!

  43. Grace Says:

    Welcome Naiya and thank you for your kind words!

  44. shamiyah Says:

    hi grace i made these 2day but here we don’t get the coffee cream so i used half n half…do u think this will work?i hope so bcoz will be xpecting guests…i hav put my glasses in an oblik angle in a muffin pan :)n instead of a pomegranate jelly i will make a mango jelly.will let u know abt the guests’ comments.

  45. Grace Says:

    Shamiyah, no problem, half and half will work fine. I finally found the video for the frosting. It took me a while, for some reason I couldn’t get to it. It looks like the frosting starts with either chocolate ganache that’s been left to thicken or it’s a bakers chocolate compound of some type. At first I thought the clear mixture she was putting in the bowl was egg whites which would be the start of an Italian Meringue but it was glucose. Basically it’s thickened chocolate ganache (I think or baker’s compound) whipped. Glucose and water is cooked probably to a light caramel and then it’s whipped into the chocolate. Then they add confectioners’ sugar. And then it’s finished with an addition of honey glaze (honey and water cooked on the stove similar to process of making a sugar caramel.) I would have to make a test batch to see if it’s what I think. It’s hard to say because they don’t list the chocolate element. I’m sorry it’s taken so long to get back to you, I am in the process of edits for the book and it’s very time consuming. Let me know if you try it with the elements I’ve listed here, I am excited to try it.

  46. Grace Says:

    Shamiyah, by the way I’ve wanted to try the mango jelly and haven’t yet please let me know how it tastes with the coconut. Great idea using the muffin tin.

  47. shamiyah Says:

    hi grace i made it finally with the pomegranade jelly and it was absolutely divine :) thx.everybody liked it a lot…thx again n keep posting more recipes…

  48. Cardápio de Ano Novo « Quitutes da Dona Tetéia Says:

    […] Panna Cotta de coco e baunilha com gelatina de romã do La mia vita dolce […]

  49. Mark Says:

    What a wonderful recipe! I made this last night for our New Year’s Eve party and it was the hit of the evening.

  50. Grace Says:

    I’m so happy you enjoyed Mark. I made them for Christmas and everyone enjoyed too.

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