Panna cotta is such an easy dessert to make and modify with a few ingredients. This version is made with coconut cream and coconut milk that tastes like fresh coconut meat according to my family. You can add decorations such as pretty flowers like I did for this post or top with toasted coconut strips for an extra crunch.
Difficulty: Easy / Time: 15 minutes to make, 4 hours to set/ Servings: 4
200 ml of coconut cream
200 ml of coconut milk
1/4 cup of sugar
2 and 1/4 sheet of silver grade gelatin (160 bloom) (You can buy this easily on Amazon. I prefer to use sheet gelatin as it is much easier to dissolve and use.)
Or 1 and 1/2 teaspoons of powder gelatin. You will need to bloom the gelatin in some cold water and then melt over hot water before adding it to the warm cream mixture. Fine Cooking has a good how-to guide on using powder gelatin here.
Toasted coconut strips
Soften 2 and 1/4 sheets of gelatin by soaking them in 1 cup of cold water. Set aside.
While stirring, heat up 200 ml of coconut milk, 200 ml of coconut cream, and 1/4 cup of sugar on low until the temperature reaches 90F-100F. (Gelatin will dissolve around 90F-100F. If you boil the liquid and then add gelatin, the high heat will reduce the effectiveness of the gelatin.) Turn off the heat.
Gently squeeze the excess water out of the softened gelatin and add to the milk mixture. Stir until the gelatin has fully dissolved, which takes less a minute.
Portion the panna cotta into 4 cups. Wrap in plastic wrap and refrigerate for at least 4-6 hours or until the panna cotta has set.
Enjoy this delicious treat any season.