Vietnamese Coffee Panna Cotta with Condensed Milk
Silky panna cotta infused with strong Vietnamese coffee and sweetened condensed milk offers a smooth, layered dessert experience. This vietnamese-inspired desserts ready in about 25 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 tbsp instant coffee granules
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1/2 cup sweetened condensed milk
Instructions
- Step 1: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let it bloom for 5 minutes.
- Step 2: In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/4 cup granulated sugar, and 2 tbsp instant coffee granules. Heat over medium heat, stirring occasionally until sugar and coffee dissolve and mixture is hot but not boiling (about 5 minutes).
- Step 3: Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Step 4: Let the mixture cool slightly, then stir in 1/2 cup sweetened condensed milk until smooth.
- Step 5: Pour the mixture into 6 small serving glasses or ramekins, filling each about three-quarters full.
- Step 6: Refrigerate for at least 4 hours or until set and firm.
- Step 7: Serve chilled, optionally garnished with a dusting of cocoa powder or coffee beans.
Frequently asked questions
How long does Vietnamese Coffee Panna Cotta with Condensed Milk take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vietnamese Coffee Panna Cotta with Condensed Milk?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vietnamese Coffee Panna Cotta with Condensed Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vietnamese Coffee Panna Cotta with Condensed Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vietnamese Coffee Panna Cotta with Condensed Milk?
Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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