Coconut panna cotta is what you are looking for when it’s hot and sticky and you want something cold and creamy but not necessarily ice cream. This is the perfect treat. Super creamy, smooth and cold it is a nice treat on an afternoon after running errands. At least that is my excuse and I’m sticking with it. This is also a great dessert for a summer dinner party since you can make it up ahead of time. Enjoy the summer.
Coconut Panna Cotta
recipe: Donna Hay
yield: 4 servings
2 tsp. warm water
1 tsp. powdered gelatin
2 Cups coconut cream
1/4 Cup castor sugar
2 tsp. lime juice
1/2 tsp. vanilla
1. In a small bowl place warm water and sprinkle gelatin mixture over the water evenly. Set aside for 5 minutes to bloom. Brush 4 cups or containers lightly with vegetable oil.
2. In a small saucepan place coconut cream, sugar, lime juice and vanilla. Bring just to a boil. Add the bloomed gelatin and stir and heat gently over medium low heat until gelatin mixture is incorporated. Pour mixture into containers and place in the fridge to chill and become set.
3. When panna cotta is set, take them out from the fridge and using your index finger pull gently away from the side of the containers to release the air seal. Choose a plate you want to serve the panna cotta on and place over the container, then turn over to release the panna cotta onto the plate.
4. Serve panna cotta cold with tropical fruit such as mango or pineapple.
4 Comments Add yours
Is this recipe supposed to use coconut milk instead of cream?????
No, it’s definitely coconut cream
I used coconut cream and this did not set at all. I had a top layer of hardened cream and gelatin and a bottom layer of liquid cream (sort of the way it comes in the can). I followed every step and ingredient to the T! I noticed this is the only dairy free panna cotta I can find that uses cream instead of milk so I figured its incorrect especially with my results.
Hi Shar, classic reasons for panna cotta not setting properly and separating have to do with the gelatin not being dispersed properly. Reasons for this can be if the mixture is left to boil too hot and it if the gelatin is not mixed in completely. Try bringing the cream carefully not too close to a boil but perhaps more of a simmer and once you add in the gelatin make sure to decrease or keep the heat at low to low medium. If you see any visible lumps of gelatin it will separate. Too high of heat is the most common reason for gelatin to deactivate. Hope that helps. Best, Suzie