Creamy panna cotta meets tropical paradise in this delicious dessert. Whip it up for a decadent dessert your family will love.
Todd Leonard, Executive Chef and Chair of Culinary Arts at UVU, shares how to make creamy coconut panna cotta.
Creamy Coconut Panna Cotta
- 28 grams Gelatin — mixed with 6 tablespoons cool water
- 30 ounces Coconut cream (sweet) — 2 cans
- 27 ounces Coconut milk — 2 cans
- 4 cups Heavy cream — very cold
- 1/2 cup Powdered sugar
- 1 Vanilla bean — cut in half and scraped
Bloom the gelatin by adding 6 tablespoons water to a bowl and then sprinkling the gelatin over the top, allow to completely soften and absorb.
Bring the coconut milk and cream to a simmer in a sauce pan. Lower the heat and stir in gelatin, make sure it totally dissolves.
Pour mixture through a strainer into a chilled bowl. Place bowl in ice bath to cool.
Mix vanilla bean, powdered sugar and cream together in a chilled bowl and fold into coconut mixture. Stir to incorporate.
Allow to cool slightly but not set up.
Pour mixture into serving vessel or mold and refrigerate until set up usually 1-2 hours. To speed it up you can place in freezer for 30 minutes and then refrigerate for 30 minutes.
Top with a tropical fruit salsa. Chop assorted tropical fruits (kiwi, pineapple, orange, mango, etc.) fine and drizzle with simple syrup.