No-Bake Coconut Panna Cotta Tart
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5.0
3 reviews
Excellent
No-Bake Coconut Panna Cotta Tart
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No-Bake Coconut Panna Cotta Tart ~ this refreshing no bake dessert is based on a silky coconut panna cotta and the fruit topping can be customized to whatever's in season!
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Ingredients
- 6 oz plain cookies (graham crackers, or wafer cookies I used lemon wafer cookies)
- 3 Tbsp butter, melted
- 2 13.5- oz cans full fat coconut milk
- 1/2 cup sugar
- 1 Tbsp vanilla paste or extract
- 1 envelope (.24 oz) unflavored gelatin
- fresh fruit for decorating
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Instructions
- Smash or grind the cookies into very fine crumbs. Pour in the melted butter and mix thoroughly, until all the crumbs are moistened.
- Pat into a 9 inch tart pan. Press the crumbs up the sides of the pan, too. Refrigerate for at least an hour (or longer.)
- Sprinkle the gelatin onto 1/4 cup water. Set aside.
- Heat the coconut milk and sugar just until the sugar dissolves.
- Add the vanilla and the gelatin. Stir well, making sure the gelatin gets completely dissolved.
- Cool slightly, stir to make sure it's mixed well, and then gently pour the mixture into the tart pan. If you have extra liquid, pour it into individual cups. Put it back in the refrigerator until the panna cotta sets up. This may take a few hours.
- Decorate the chilled tart with fresh summer fruit. I used plums, pluots, and assorted berries.
- Dust with powdered sugar just before serving if you want.
- Keep refrigerated until ready to serve, but eat within a few hours of assembling the fruit, especially if you've used cut fruit.
Notes
- Arrange the fresh fruit on the tart shortly before you want to serve it and keep it refrigerated because the panna cotta will soften at room temperature.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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