Coconut Panna Cotta - Light, Creamy and Gluten-Free
I love making Coconut Panna Cotta when I want a dessert that feels special without any fuss. It sets into a silky, creamy texture and carries a gentle coconut flavor that makes you slow down and enjoy every spoonful. I prepare it ahead of time, let it chill in the fridge, and focus on other things, knowing dessert is already taken care of.
Ingredients
- 10 fl. oz (300ml) coconut milk
- 3.5 oz (100g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water , for soaking the gelatin
- 1/4 tsp (1g) salt
- 1/4 cup (50g) sugar
- 1 tsp (5g) vanilla extract
Instructions
- Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
- In a medium saucepan, bring the cream, coconut milk, sugar, salt and vanilla to a simmer over medium-low heat.
- Do not boil. When the sugar has dissolved, remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.
- Add gelatin to the milk mixture.
- Stir until the gelatin has completely dissolved.
- Grease ramekins with coconut oil or vegetable oil.
- Divide the panna cotta mixture evenly into the ramekins.
- Refrigerate for at least 4 hours or overnight to set.
- When ready to serve, if you want to invert the panna cotta, dip each ramekin into a bowl of hot water for about 30 seconds.
- Run a sharp knife around the edges.
- Invert onto a plate. I liked to invert them over some cranberry sauce. Garnish with sugar-coated red currants or cranberries, rosemary sprigs and coconut.
- You can also consider adding some cranberry sauce on top of the panna cotta in the ramekins, and serve as is.
Video
Nutrition
Serving: 1 panna cottaCalories: 298kcalCarbohydrates: 17.82gProtein: 2.29gFat: 25.61gSaturated Fat: 20.68gCholesterol: 28mgSodium: 168mgPotassium: 223mgFiber: 1.7gSugar: 16.14gVitamin A: 253IUVitamin C: 2.3mgCalcium: 30mgIron: 1.25mg