Coconut Panna Cotta
A creamy and delightful tropical dessert that captures the essence of family gatherings and brings joy with every spoonful.
Ingredients
Main Ingredients
- 2 cups coconut milk Canned for a richer flavor, or use light coconut milk for a healthier option.
- 1 cup heavy cream For that creamy, melt-in-your-mouth texture.
- 3 tablespoons sugar Adjust to taste; try honey for a unique sweetness.
- 2 ½ teaspoons gelatin powder Ensures the panna cotta sets beautifully.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1/4 cup shredded coconut For garnish; toasted for an extra crunch if desired.
- a pinch salt Balances flavors.
Instructions
Preparation
- In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it bloom for about 5 minutes until it looks spongy.
- In a saucepan over medium heat, combine coconut milk, heavy cream, sugar, and a pinch of salt. Stir gently until the sugar is dissolved and the mixture is warm—don’t let it boil.
- Once the coconut mixture is warm, remove it from heat. Stir in the bloomed gelatin until fully dissolved. You’ll notice the mixture beginning to thicken slightly.
- Add the vanilla extract and mix well.
- Pour the mixture into individual serving glasses or ramekins. Allow them to cool slightly before transferring to the refrigerator.
- Chill for at least 4 hours or until fully set.
- Before serving, sprinkle toasted shredded coconut on top. You can also pair it with fresh fruit like mango or berries for a burst of freshness.
Notes
Storage: Leftover panna cotta should be covered and stored in the refrigerator for up to 3 days. Not suitable for freezing. Tips: Ensure gelatin is fully bloomed to avoid lumps, do not boil the coconut mixture, and chill thoroughly for the best texture.