Ingredients
- Heavy cream: 2 cups
- Coconut milk: 1 cup (full-fat)
- Granulated sugar: 1/2 cup
- Unsweetened shredded coconut: 1/4 cup
- Vanilla extract: 1 teaspoon
- Gelatin powder: 2 1/4 teaspoons
- Cold water: 3 tablespoons
- Pinch of salt
Instructions
- Step 1: In a small bowl, sprinkle the gelatin powder over the cold water. Let it soften for 5-10 minutes. This is called "blooming" the gelatin.
- Step 2: In a medium saucepan, combine the heavy cream, coconut milk, sugar, shredded coconut, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil.
- Step 3: Remove the saucepan from the heat and stir in the vanilla extract and the bloomed gelatin. Stir until the gelatin is completely dissolved.
- Step 4: Strain the mixture through a fine-mesh sieve into a measuring cup or pitcher to remove the shredded coconut and any undissolved gelatin.
- Step 5: Pour the mixture into individual ramekins or dessert glasses. Cover each ramekin with plastic wrap, pressing it gently against the surface to prevent a skin from forming.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is firm and set. To serve, run a thin knife around the edge of each ramekin and invert onto a serving plate. Garnish with fresh fruit or toasted coconut flakes, if desired.
Notes
- Store the fully set panna cotta, tightly covered, in the refrigerator for up to 3 days for optimal flavor and texture.
- While reheating isn't recommended, you can gently loosen the panna cotta by briefly dipping the ramekin in warm water before inverting for a cleaner release.
- A sprinkle of toasted coconut and a few slices of fresh mango beautifully complement the creamy coconut flavor.
- To ensure a perfectly smooth texture, be patient when blooming the gelatin; fully dissolved gelatin is key to a silky panna cotta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American