Ingredients
Main Ingredients
- 2 teaspoons powdered gelatin
- 2 tablespoons water
- 1 can (13½ ounce / 400 ml) coconut milk (preferably with at least 15% fat)
- 1 ½ cups (355 ml) heavy cream
- ½ cup (100 grams) granulated white sugar
- 1 teaspoon vanilla extract
- Pinch of salt
To Serve
- Strawberries
- Passion fruit pulp
- Toasted unsweetened coconut flakes
Instructions
- Bloom Gelatin: Place 2 tablespoons of water in a small bowl and sprinkle the powdered gelatin over the surface. Stir well and allow it to stand for 5-10 minutes until gelatin softens and blooms.
- Heat Dairy Mixture: In a medium saucepan, combine coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring regularly, until it reaches just before boiling (small bubbles form around edges and steam rises). Ensure the sugar dissolves completely.
- Remove from Heat: Take the saucepan off the heat once the mixture is hot but not boiling.
- Melt Gelatin: Microwave the bloomed gelatin for 10-20 seconds until clear and free of lumps.
- Combine Gelatin and Dairy: Stir the melted gelatin into the warm coconut milk and cream mixture until smooth. If gelatin hasn't fully dissolved, gently heat the mixture over low heat, stirring constantly without boiling.
- Cool Mixture: Pour the mixture into a jug and refrigerate until completely cooled but not set, stirring occasionally to prevent a skin from forming.
- Prepare Molds: Lightly grease six ¾ cup molds or ramekins with flavorless or coconut oil. Strain the cooled panna cotta mixture and divide evenly into the molds.
- Chill to Set: Cover molds with plastic wrap and refrigerate for at least 6 hours, or until fully set and firm to the touch.
- Unmold Panna Cotta: To serve, dip the molds in hot water for 5-10 seconds (5 seconds for metal molds). Gently press edges to release vacuum, shake lightly to loosen, then invert onto serving plates.
- Serve: Top each panna cotta with sliced strawberries, passion fruit pulp, and toasted unsweetened coconut flakes. Serve immediately and enjoy.
Notes
- Use 2 teaspoons of powdered gelatin for a soft set. For a firmer panna cotta, add an extra ½ to 1 teaspoon gelatin.
- The gelatin used is platinum strength; 2 tsp sets about 2 cups plus 4 tsp of liquid (500 ml).
- Choose high-quality coconut milk with at least 15% fat and a distinct coconut taste for best flavor and texture.
- You can substitute heavy cream with coconut milk to intensify the coconut flavor, but this may change the color to grayish rather than white.
- Taste the mixture before cooling and add more sugar if a sweeter dessert is preferred.
- Bloom gelatin in cool water for best results.
- Never boil the cream and coconut milk mixture; heat only until just before simmering.
- Melt gelatin thoroughly before mixing; do not whisk the gelatin into the liquid.
- Cool the mixture completely and strain before setting in molds to ensure smooth texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
