Description
The trick to a perfect Coconut Panna Cotta? Warming the gelatin and milk together until silky smooth. We’re breaking it all down in this recipe that comes together with a blend of coconut milk and heavy cream for a light, creamy smooth dessert, perfect for topping with seasonal fruit!
Ingredients
Units
Scale
- 1/2 cup cold water
- 4 tsp gelatin powder
- 1 (15 oz) coconut milk*
- 1/3 cup sugar
- 2 tsp vanilla extract or 1/2 vanilla bean pod
- 1 1/2 cups heavy cream
- a pinch of salt
- optional toppings: fresh fruit, citrus zest, fruit compote
Instructions
- Bloom the gelatin. Sprinkle gelatin over a bowl with the measured water. Set aside to bloom while you spray a paper towel with nonstick spray and rub around the molds (only necessary if you plan to flip your panna cotta to serve).
- Warm the gelatin and milk. Add coconut milk to a pot with the bloomed gelatin and whisk together over medium heat. Continue to simmer until the gelatin is completely dissolved. The mixture should be completely smooth without any graininess.
- Add remaining ingredients and chill. Remove the pot from the heat before whisking in the sugar until fully dissolved. Next whisk in heavy cream, vanilla and salt. Whisk until the mixture is no longer grainy. Pour into the prepared molds and chill for at least 4 hours, or until solid.
- Flip or serve immediately. Flip onto plates if desired*. Serve topped with fresh fruit, citrus zest or fruit compote.
Notes
- If using a can of coconut milk, blend before adding to the pot. If the milk isn’t creamy and homogenous after blending, try using another can (annoying, I know).
- Tips for flipping panna cotta: set the molds in bowls of warm water for 60 seconds, run a knife around the edges gently and flip onto plates.