Coconut Panna Cotta
A delightful and elegant dessert combining rich coconut flavor with a smooth creamy texture, perfect for special occasions.
Ingredients
Main ingredients
- 2 cups full-fat coconut milk Use full-fat for richer taste.
- 1 cup heavy cream Can substitute with lighter alternatives.
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 ½ teaspoons gelatin powder One packet.
- 3 tablespoons cold water For blooming the gelatin.
- 1 pinch salt
Instructions
Preparation
- In a small bowl, mix 3 tablespoons of cold water with 2 ½ teaspoons of gelatin powder and let sit for 5–10 minutes to bloom.
- In a medium saucepan over low heat, combine coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Stir until the sugar dissolves; do not boil.
- Remove from heat and add the bloomed gelatin. Whisk until fully dissolved and the mixture is smooth.
- Pour the mixture into ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Serving
- To serve, run a knife around the edges and invert onto a plate, or serve directly in the glass. Garnish as desired.
Notes
Store any leftover Coconut Panna Cotta in the refrigerator for up to 3 days. Keep it covered to prevent odors from affecting its flavor. Make sure to bloom the gelatin properly for the right texture. Use full-fat coconut milk for a richer taste and ensure the mixture does not boil. For a fruity twist, add pureed mango or passion fruit before pouring.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 26gProtein: 3gFat: 22gSaturated Fat: 18gSodium: 50mgSugar: 23g
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