Coconut Panna Cotta
2 envelopes (1/4 ounce each) unflavored gelatin
1 can coconut milk
1 can coconut cream
1 cup sugar
roasted coconut chips for garnish
Heat the coconut milk, cream and sugar in a saucepan until hot not boiling.
Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
Pour the coconut mixture into 6-8 ramekins (or stemless wine glasses). Set aside in refrigerator for about 4 hours.
Meanwhile, blend 4 persimmons until a smooth puree.
Add the puree to the top of each ramekin.
Garnish with the coconut chips and then serve.
After eating this panna cotta my boyfriend asked if I could make these every day. This recipe is that good!