COCONUT PANNA COTTA
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
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 TROPICAL FRUIT
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
- To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
COCONUT PANNA COTTA WITH CANDIED PEANUTS
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
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
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
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 WITH PINEAPPLE SALSA
We've squeezed the taste of Asia into an Italian classic to create a creamy, rich, and tangy panna cotta. Teamed with a fruity salsa this pudding is hard to resist
Provided by Sara Buenfeld
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
- Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
- For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
- To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.
Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.49 milligram of sodium
COCONUT PANNA COTTA
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
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
PANNA COTTA
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Provided by CHERYLA33
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g
COCONUT-CARDAMOM PANNA COTTA
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
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