Coconut Panna Cotta

persimmon, coconut milk, panna cotta, pudding, coconut, dessert, food blogger, lifestyle blogger

persimmon, coconut milk, panna cotta, pudding, coconut, dessert, food blogger, lifestyle blogger

persimmon, coconut milk, panna cotta, pudding, coconut, dessert, food blogger, lifestyle blogger

Coconut Panna Cotta

 

Serves 6-8

 

2 envelopes (1/4 ounce each) unflavored gelatin

1 can coconut milk

1 can coconut cream

1 cup sugar

4 persimmons

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!

 

 

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