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Coconut Panna Cotta
Coconut Panna Cotta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
270 minutes
Simplify and enhance your al fresco dinner with an elegant Italian panna cotta. Easily modify for vegans by using coconut or soy cream instead of regular cream.
Ingredients:
  • 1 cup coconut milk, divided
  • 1 (.25 ounce) package unflavored gelatin
  • 1 cup heavy cream
  • 4 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 tablespoon shredded coconut, or as needed
Instructions:
  • In a bowl, gently swirl the rich coconut milk with 1/4 cup. Sprinkle the delicate gelatin powder on top and allow it to soften for about a minute.
  • In a small saucepan over low heat, combine the rest of the coconut milk, cream, sugar, and vanilla extract. Make sure to whisk continuously and avoid simmering for 3 minutes. Then, add coconut flour and cook over low heat, stirring until the mixture is smooth and free of lumps, about 7 minutes more.
  • Whisk the gelatin mixture into the cream mixture until fully dissolved. Strain the mixture through a fine sieve after removing from heat.
  • Prepare your aluminum panna cotta mold by wetting it with water. Pour in the cream mixture; wetting the mold first will facilitate easier unmolding later. Chill in the refrigerator for at least 4 hours.
  • Invert the panna cotta onto a serving plate, gently release from the mold, and generously sprinkle with coconut.

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