Coconut Panna Cotta

An elegant Italian panna cotta, easy and tasty, is the ideal dessert to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 267 Calories

Ingredients

• 1 teaspoon vanilla extract
• 4 tablespoons white sugar
• 1 cup heavy cream
• 1 (.25 ounce) package unflavored gelatin
• 2 tablespoons coconut flour
• 1 cup coconut milk, divided
• 1 tablespoon shredded coconut, or as needed

Recipe Instructions

Step 1

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.

Step 2

Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.

Step 3

Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.

Step 4

Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.

Step 5

Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.