Ingredients
- Heavy cream: 2 cups
- Coconut milk (full-fat): 1 cup
- Granulated sugar: 1/2 cup
- Unsweetened shredded coconut: 1/4 cup (optional, for garnish)
- Gelatin powder: 2 1/4 teaspoons
- Cold water: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Pinch of salt
Instructions
- Step 1: Soften the gelatin. In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.
- Step 2: Combine cream, coconut milk, sugar, and salt in a saucepan. Heat the heavy cream, coconut milk, sugar, and salt in a medium saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture is just simmering (do not boil).
- Step 3: Dissolve the gelatin. Remove the saucepan from the heat. Add the softened gelatin and vanilla extract. Stir until the gelatin is completely dissolved and the mixture is smooth.
- Step 4: Pour into serving dishes. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. Pour the panna cotta mixture evenly into individual serving glasses or ramekins.
- Step 5: Chill. Cover each serving dish with plastic wrap, pressing it lightly against the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.
- Step 6: Garnish and serve. Before serving, garnish with shredded coconut, fresh fruit, or a drizzle of coconut milk, if desired.
Notes
- Store the set panna cotta in the refrigerator for up to 3 days, keeping it covered to prevent it from absorbing other flavors.
- Although not typically reheated, a slightly warmed spoon dipped in hot water will help release the panna cotta from its mold for plating.
- For an elegant presentation, unmold each panna cotta onto a chilled dessert plate and garnish with toasted coconut flakes and fresh mango slices.
- Don't over-simmer the cream mixture, as boiling can affect the final smooth texture; aim for just below a simmer for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American