Coconut Cardamom Panna Cotta Recipes

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COCONUT-CARDAMOM PANNA COTTA



Coconut-Cardamom Panna Cotta image

Provided by David Tanis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups half-and-half
1/4 cup plus 2 tablespoons sugar
3 cardamom pods, smashed
1/8 teaspoon salt
1 cup coconut milk (unsweetened)
1 1/2 teaspoons powdered gelatin
1/2 cup blackberries or raspberries, or a mixture
2 teaspoons sugar
1/2 teaspoon grated ginger
2 small nectarines or peaches, optional

Steps:

  • In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool. Stir in coconut milk.
  • Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a pitcher. Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)
  • Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate 10 minutes. Add slices of nectarine or peach, if desired. To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 80 milligrams, Sugar 17 grams

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

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 PANNA COTTA WITH CANDIED PEANUTS



Coconut Panna Cotta with Candied Peanuts image

Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.

Provided by Food Network Kitchen

Time 4h20m

Yield 8

Number Of Ingredients 7

2 teaspoons unflavored gelatin
Vegetable oil, for the ramekins
One 13- to 14-ounce can coconut milk
1 cup heavy cream
1/2 cup plus 1/3 cup sugar
Kosher salt
1/2 cup salted peanuts

Steps:

  • Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
  • Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
  • Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
  • Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
  • When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.

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

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.

COCONUT PANNA COTTA



Coconut Panna Cotta image

Cool, rich, smooth and refreshing. Perfect end to a spicy Thai dinner outside on the porch. Fast mango puree is easy to make - just puree a can of mango. Chopped fresh mango is certainly a welcome addition too. From Taste of Thai. Note - this is best if allowed to set in refrigerator overnight Found the error resulting in the yucky gummi coconut! Use a 1/4 ounce packet of gelatin - not the 1 1/4 ounces the Zaar recipe elf transformed 1 1/4 ounce packet into! Recipe is now corrected & will not yield gummi coconut any more!

Provided by Busters friend

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 ounce unflavored gelatin, plus
1 teaspoon unflavored gelatin
27 ounces coconut milk
1/2 cup sugar
1/8 teaspoon salt

Steps:

  • Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
  • Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
  • Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
  • Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
  • Invert cups onto plate and top with chopped, or puréed mango.

Nutrition Facts : Calories 325.5, Fat 23.6, SaturatedFat 20.9, Sodium 118.1, Carbohydrate 27.8, Fiber 2.9, Sugar 24.8, Protein 4.9

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS



Coconut panna cotta with mango & ginger nuts image

Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu

Provided by Melissa Thompson - Journalist and food writer

Categories     Dessert

Time 30m

Number Of Ingredients 7

2 x 400ml cans full-fat coconut milk
60g golden caster sugar
200ml double cream
4 leaves of gelatine
10 ginger nut biscuits
400g can mango slices, or sliced fresh mango
1 lime, zested

Steps:

  • Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
  • Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
  • Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
  • Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
  • Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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