Made with creamy coconut milk, rich cream, and a hint of sugar, this impressive Coconut Panna Cotta boasts a wobbly set and velvety texture making this an irresistible finale to any meal. This luxurious treat will transport you to Italy in every spoonful!
1can(13½ ounce) coconut milk((400 mls) See Note 3)
1 ½cupsheavy cream((355 mls) See Note 4)
½cupgranulated sugar((100 grams) See Note 5)
1teaspoonvanilla extract
Pinchof salt
To serve
Strawberries, passion fruit pulp and toasted unsweetened coconut flakes
Instructions
Place 2 tablespoons of water in a small bowl and sprinkle powdered gelatin over the surface and stir well. Let stand for 5-10 minutes to soften and bloom.
Combine the canned coconut milk, cream, granulated sugar, vanilla extract and salt into a medium saucepan.
Heat until just before boiling point stirring regularly. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved.
Remove from heat.
Melt the bloomed gelatin in the microwave for 10-20 seconds until it is clear and there are no lumps.
Stir the melted gelatin mixture into the cream/coconut milk mixture and immediately mix until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Pour into a 4 cup jug and place in the fridge until cooled completely but not setting. Stir every now and then to prevent a skin forming on top.
Use a little flavorless oil or coconut oil to grease ¾ cup molds or ramekins. Then strain the cooled coconut panna cotta mixture and divide between the molds or ramekins.
Cover with plastic wrap and refrigerate for at least 6 hours, or until completely set.
To unmold and serve
Dip the molds in hot water for 5-10 seconds. If the molds are metal only dip for 5 seconds.
Gently press around the edge of the panna cotta with clean fingertips or a spoon to break the vacuum.
Shake the mold slightly to loosen the panna cotta then invert the mold onto a serving plate.
Hold the plate and the mold with your fingers while shaking gently. You’ll hear the panna cotta release.
Top the coconut panna cotta with sliced strawberries, passion fruit pulp and toasted coconut flakes.
Serve immediately.
Notes
This amount of powdered gelatin results in a soft wobbly set. If you prefer a firm set use ½ to 1 teaspoon of powdered gelatin extra.
The gelatin powder I have used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
Choose a good quality, pure coconut milk that has a distinct coconut taste and at least 15% fat.
You can use coconut milk in place of the heavy cream for a more intense coconut flavor however coconut milk can have a greyish color and therefore the panna cotta may look grey (not white).
Taste the mixture before cooling. You may prefer a sweeter taste. In that case, add a little more sugar to your liking.
Top Tips
Bloom the powdered gelatin in cool water.
Never boil the cream and coconut milk just heat slowly until just before simmering.
Melt bloomed gelatin (but don't boil) thoroughly before adding to coconut milk mixture then mix thoroughly. Don't whisk.
Allow the coconut milk mixture cool completely and pass through a fine sieve before setting in molds.
For more tips, substitutions and FAQ's see the post above.