Simple and delicious this coconut panna cotta is nice with a variety of fruit, syrup or other toppings. It is creamy and cool which would make it great for a summer dessert. Make the basic recipe then get creative with your toppings. Here I used mango syrup for a simple and sweet hint of flavor. However, you can use whatever you like.
Traditional panna cotta is made in ramekins, but you can make different shapes. It is like jell-o, it can be poured into different shapes to make it interesting. One idea I am thinking of is using donut pans. Then you could fill the center with all the goodies. Heart shapes for Valentine’s with a strawberry or raspberry compote. Really your creativity is your only limitation. Let’s get our artsy juices flowing and enjoy! 🙂
Ingredients
- 1 tbsp powdered gelatin
- 1 tbsp water
- 2 1/4 cup canned full-fat unsweetened coconut milk
- 3/4 cup canned unsweetened coconut cream
- 1/4 cup sugar
- toppings of choice (Here I used RE’AL mango syrup)
Directions
- Grease ramekins or whatever mold you are using with organic coconut oil and set aside.
- In a small bowl combine gelatin and water. Stir and let sit about 5 minutes until the water is fully absorbed.
- In saucepan combine coconut milk, coconut cream and sugar. Simmer on medium heat. Heat, stirring until sugar is dissolved. Remove from heat and let cool 5-8 minutes.
- Stir in gelatin mix until it completely dissolves.
- Pour into molds. Cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
- To unmold, dip molds into warm water for 3-5 minutes. The panna cotta should release from the sides. If it does not, dip again. If it still does not release use a knife to go along the sides to release. Invert on serving plate and add toppings.
- Serve immediately.
- Enjoy!
