Coconut Panna Cotta recipe

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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

Nutrition Info

267.2 calories
carbohydrate: 12.7 g
cholesterol: 54.3 mg
fat: 23.6 g
fiber: 1.7 g
protein: 3 g
saturatedFat: 17 g
servingSize: -
sodium: 22.7 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.

  2. Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.

  3. Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.

  4. Wet an aluminum panna cotta mold with water and pour in cream mixture, wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.

  5. Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Recipe Yield

6 servings

Recipe Note

An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

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