Ingredients for Coconut Panna Cotta
- Unflavored Gelatin
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup (50g) granulated sugar
- Pinch of salt
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How to Make Coconut Panna Cotta
- In a small bowl, sprinkle 1/4 ounce (7g) of gelatin over 1/4 cup (60ml) very cold water. Set aside to bloom for 5 minutes.
- While the gelatin blooms, combine 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup (50g) granulated sugar, and a pinch of salt in a medium saucepan.
- Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is just simmering. Do not boil.
- Remove from heat and immediately whisk in the bloomed gelatin until completely dissolved.
- Divide the coconut mixture evenly among 6 small ramekins or dessert cups.
- Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- For serving: Run a thin knife around the edge of each panna cotta before inverting onto plates. (Optional: Briefly dip the ramekins in hot water for easier unmolding).
- Top with fresh mango chunks or a simple mango puree (made from one 15-ounce can of mango). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
99g
Fat
104g
Carbs
9g
