Coconut Panna Cotta

I get recipe emails from Key Ingredient & they sent a coconut panna cotta…I have always wanted to try a panna cotta but thought it was super hard. After reading this recipe I decided it doesn’t seem that hard, why not try it?….So I did!!!! It was a nice, light summer dessert….

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Coconut Panna Cotta

1 tbsp gelatin powder
1/4 c water
1 can coconut milk
1 can coconut cream
2 c chilled heavy cream (35%)
1/3 c powdered sugar
Sliced fresh fruit (mango, peaches, berries etc…) – about 1 cup
1 tbsp maple syrup

Sprinkle gelatin powder over 1/4 c cool water in a small bowl. Set aside to soften. In a small saucepan cook the coconut milk & coconut cream over medium heat until it begins to bubble lightly around the edges. Reduce the heat to low & whisk in the gelatin until completely combined.

Fill a large bowl with cold water, place inside that bowl another bowl that will fit nicely inside without any of the water getting inside. Strain coconut mixture into the bowl that is inside the water bowl. Let it cool but stir the mixture every minute or two until it starts to thicken. If it starts to set, remove the bowl from the water immediately. You may need to add ice or replace the water to keep it cool. Once the coconut mixture is cooled & thick remove it.

In a separate bowl whisk the cooled cream with the icing sugar until combined. Stir that into the coconut mixture. Pour the coconut mixture into 6 small bowls or ramekins. Set in the fridge for at least 6 hours.

Once set, run a knife around the edges of the ramekin and gently turn the ramekin upside down to remove the panna cotta. Serve with sliced fruit & drizzle it with maple syrup! Try it…

 

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