Coconut Panna Cotta
User Reviews
4.7
Coconut Panna Cotta
Description
Coconut Panna Cotta is made by first blooming gelatin in cool water, then heating a mixture of coconut cream, maple syrup, vanilla, and salt until boiling. The hot liquid is whisked gradually into the gelatin to dissolve it completely before chilling the combined mixture in bowls until firm.
The resulting dessert has a smooth, creamy texture with a gentle coconut flavor, lightly sweetened and enhanced by vanilla. It sets into a delicate custard that holds shape yet yields easily to the spoon.
Typically served chilled directly from the bowls, toppings like fresh fruit can be added for contrast and freshness. Alternatively, panna cotta can be unmolded for a molded presentation, by loosening the edges with brief warm water baths.
Notes offer a vegan adaptation replacing gelatin with agar agar flakes that require boiling with the coconut mixture, and guidance for substituting canned coconut milk solids for coconut cream if necessary.
Ingredients
- 1/4 cup water
- 1 1/2 teaspoons gelatin see notes for vegan version, grass-fed
- 1 (13.5 oz.) can coconut cream (see notes)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- In a large bowl, combine the cool water and gelatin and stir well. Let it rest while you finish the next step. (This is called letting the gelatin "bloom.")
- In a small saucepan over medium high heat, combine the coconut cream, maple syrup, vanilla, and salt. Bring the liquid to a boil, then remove it from the heat.
- Pour a small amount of the hot coconut mixture over the bloomed gelatin, and whisk well until it looks smooth. Add in the remaining coconut mixture and whisk well.
- Pour the liquid into 4 small bowls. (You can stretch this to 5 bowls if you use about a 1/2 cup serving for each.) Place the bowls on a flat shelf in the fridge and let them chill until firm, about 6 hours or overnight.
- Serve the panna cotta chilled directly in the bowls with fresh fruit on top for the easiest presentation. Or, you can release the panna cotta from the bowls, similar to a jello mold. To do this, place each bowl in a shallow bowl of hot tap water for 30 to 60 seconds, to help loosen the panna cotta. Then place the serving plate on top of the bowl and flip it over. Give the bottom of the bowl a tap (or gently shake it) to release the panna cotta from the bowl. Then serve chilled right away with fresh fruit on top.
- Leftovers can be stored in an airtight container in the fridge for up to a week.
Notes
- Nutrition calculations are for four large servings but can be adjusted by making smaller portions.
- For a vegan alternative, use 1.5 tablespoons agar agar flakes boiled with the coconut mixture instead of gelatin.
- Agar powder concentration differs; adjust accordingly as it is more potent than flakes.
- If canned coconut milk is used instead of coconut cream, approximately 1 1/4 cups solid coconut cream and 1/2 cup liquid can substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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