Coconut Caramel Panna Cotta Vegan Recipes

COCONUT PANNA COTTA

Coconut Panna Cotta image

An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

Provided by ItalianaVera

Categories World Cuisine Recipes European Italian

Time 4h30m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup coconut milk, divided
1 (.25 ounce) package unflavored gelatin
1 cup heavy cream
4 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as needed

Steps:

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g

COCONUT CARAMEL PANNA COTTAS

Coconut Caramel Panna Cottas image

Categories Milk/Cream Rum Dessert Coconut Summer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 1/2 teaspoons unflavored gelatin (about 1 1/2 1/4-ounce envelopes)
1/3 cup whole milk
3/4 cup sugar
a 14 1/2- or 15-ounce can unsweetened coconut milk, well-stirred
1 cup well-stirred canned cream of coconut such as Coco Lopez
1 cup heavy cream
3 tablespoons light rum

Steps:

In a small bowl sprinkle gelatin over whole milk to soften. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Coat bottoms of eight 3/4-cup molds or ramekins with caramel.
In a large saucepan bring coconut milk and cream of coconut just to a boil, stirring. Remove pan from heat and add gelatin mixture, stirring until dissolved. Stir in heavy cream and rum. Cool panna cotta 30 minutes. Stir panna cotta well and divide among molds or ramekins. Cool panna cottas completely. Chill desserts until firm, at least 4 hours, and up to 2 days.
To unmold panna cottas, dip molds or ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds or ramekins and invert desserts onto a platter.

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