COCONUT PANNA COTTA WITH TROPICAL FRUIT
This recipe is courtesy of Daisy Martinez, Cooking Channel. I love Coco Lopez and coconut milk and this recipe sounds absolutely delicious. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Gelatin
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk (whisk well as coconut milk/cream separates) over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with ice water. Strain the coconut mixture into a bowl that will fit easily into the bowl of ice water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken (watch carefully). NOTE: If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the chilled heavy cream and confectioner's sugar until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7-8 ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon some of the diced fruit (your choice) over each, allowing the fruit to spill onto the plate.
Nutrition Facts : Calories 789.8, Fat 51.9, SaturatedFat 39.6, Cholesterol 108.7, Sodium 82.2, Carbohydrate 80.7, Fiber 0.3, Sugar 76.1, Protein 4.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love