Coconut Panna Cotta
Make this delicious coconut panna cotta
Servings: 6 servings
- 1 tbsp powdered gelatin
- 1 15-oz can coconut cream
- 1 13.5-oz can coconut milk
- 2 cups heavy cream (chilled)
- 1/4 cup powdered sugar
- fruit for garnish (strawberries and kiwi)
Put 3 tablespoons of water in a bowl.
Sprinkle the gelatin evenly over the water and set aside. The gelatin will soften and thicken.
In saucepan, heat coconut cream and coconut milk over medium heat until it slightly bubbles. Lower the heat and whisk in the gelatin mixture until completely dissolved.
Fill large bowl with cold water. Set another bowl into the bowl of water. Strain the coconut mixture into a bowl so that it will cool.
Stir the mixture every few minutes until it starts to thicken. Remove the bowl if the mixture starts to set too quickly.
Remove the bowl of coconut mixture from the bowl of water.
In a dry bowl, stir the cream and confectioners' sugar until the sugar is dissolved. Mix into the coconut mixture.
Divide the combined coconut mixture evenly among 6 (7 to 8-ounce) ramekins or small bowls.
Chill until firm, at least 4 hours or overnight.
To serve, run a knife around the inside edge of the ramekins and turn each one upside down onto a plate.
Top with sliced fruit such as kiwi and strawberries.
Calories: 297kcal | Carbohydrates: 7g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 32mg | Potassium: 59mg | Sugar: 4g | Vitamin A: 23.3% | Vitamin C: 0.6% | Calcium: 5.2%