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 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 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.
PUMPKIN COCONUT PANNA COTTAS
Provided by Alexis Touchet
Categories Milk/Cream Blender Dessert Thanksgiving Coconut Pumpkin Fall Chill Ramekin Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over water in a very small saucepan and let stand 1 minute to soften. Heat over medium heat, stirring, until gelatin is dissolved, then remove from heat.
- Pulse coconut milk, cream, pumpkin, sugar, and a pinch of salt in a blender to combine, then add gelatin mixture and blend until smooth. Strain mixture through a fine sieve into a bowl with a spout or transfer to a 4-quart measuring cup.
- Pour mixture into bowls and chill, covered, until firm, at least 6 hours.
- Meanwhile, preheat oven to 350°F with rack in middle. Spread coconut on a rimmed sheet pan and stirring once or twice bake until golden, 8 to 10 minutes, and cool.
- Just before serving, sprinkle desserts with coconut and drizzle with honey.
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
COCONUT PANNA COTTA WITH TROPICAL FRUIT
This recipe is courtesy of Daisy Martinez, Cooking Channel. I love Coco Lopez and coconut milk and this recipe sounds absolutely delicious. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Gelatin
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
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 (whisk well as coconut milk/cream separates) 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 ice water. Strain the coconut mixture into a bowl that will fit easily into the bowl of ice water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken (watch carefully). NOTE: 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 chilled heavy cream and confectioner's sugar until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7-8 ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge and invert each panna cotta onto a serving plate. Spoon some of the diced fruit (your choice) over each, allowing the fruit to spill onto the plate.
Nutrition Facts : Calories 789.8, Fat 51.9, SaturatedFat 39.6, Cholesterol 108.7, Sodium 82.2, Carbohydrate 80.7, Fiber 0.3, Sugar 76.1, Protein 4.2
COCONUT MILK PANNA COTTA
Delicious and simple coconut panna cotta recipe! With only 5-ingredients, this coconut milk dessert will fancy up any dessert spread.
Provided by Julie Andrews
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together gelatin and cold water. Let sit 5-10 minutes.
- In a saucepan bring coconut milk and sugar to a simmer, whisking frequently, until dissolved. Remove from the heat and whisk in vanilla extract or paste.
- Pour hot coconut milk mixture into the bowl with the gelatin and whisk until completely incorporated. Pour into dessert glasses and refrigerate at least 4 hours, until firm.
- Serve with fresh cherries and thyme leaves.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 445 calories, Sugar 23 g, Sodium 82 mg, Fat 33 g, SaturatedFat 30 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 23 g, Fiber 0 g, Protein 5 g, Cholesterol 0 mg
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 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.
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4/5 (5)Total Time 4 hrs 10 minsCategory DessertCalories 239 per serving
- Pour the water in a shallow bowl, sprinkle with the gelatin, and let stand until the gelatin softens, about 2 minutes.
- While the panna cotta is in the fridge, place a long sheet of aluminum foil alongside the stovetop. Iin a heavy skillet over medium heat, mix the sugar with 3 to 4 teaspoons water. You want it to achieve the consistency of wet sand. Cook, occasionally tilting the skillet to swirl the mixture to ensure even browning, until the sugar is a deep caramel color, 5 to 10 minutes, depending on the size of your skillet. Do not stir the mixture. Working very quickly, remove the skillet from the heat, stir in the peanuts, and immediately pour it onto the foil and let it spill out into a flat amorphous blob. Let cool completely.
- When ready to serve, run a sharp knife around the edge of each ramekin, then invert the panna cotta onto serving plates. Coarsely chop or finely crush the peanut brittle and sprinkle it over the coconut panna cotta.
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- In a small saucepan combine the coconut milk, cardamom seeds, sugar and vanilla extract and set on medium heat, stirring to dissolve the sugar.
- When the sugar has dissolved, sprinkle the agar-agar flakes all over the surface of the coconut milk mixture. Set the heat on medium-high and let cook without stirring until it starts boiling. The agar-agar flakes will stay on the surface and not sink.
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- In a small saucepan, whisk together 1 cup of the coconut milk with the powdered gelatin. Allow to sit for 5 minutes and allow the gelatin to "bloom."
- Add in the vanilla and carefully heat the mixture over medium-low heat, DO NOT BOIL. Continue whisking for a few minutes until everything is dissolved. Remove from heat and add in sweetener, whisk to incorporate and dissolve.
- Pour the mixture into 2 or 3 small glasses, let sit for 10 minutes at room temperature (go ahead and do the dishes while you wait!) and then place dishes into the fridge to cool and set for at least 4 hours.
- When set, cut passion fruits in half and scoop out the pulp - add 1 pulp each over the coconut pudding. Sprinkle coconut shavings and any other toppings you'd like over top and enjoy!
COCONUT MANGO PANNA COTTA - ALIVE MAGAZINE
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Category DessertCalories 169 per servingTotal Time 25 mins
- To blender container, add coconut milk, mango, maple syrup, turmeric, and coconut oil, and combine together until smooth and creamy.
- Into medium saucepan, pour mixture and whisk in agar agar powder. Place saucepan over medium heat and bring mixture to a gentle simmer, stirring constantly. Continue cooking at a gentle simmer, stirring often, until agar agar is completely dissolved, and mixture lightly coats the back of a spoon, about 5 minutes.
- Divide warm panna cotta mixture equally among 6 wine glasses, pretty glass containers, or small jam jars. Place on rimmed baking tray and refrigerate, uncovered, for at leaast 2 hours.
- To serve, garnish top of each panna cotta with toasted coconut and a scattering of berries, if desired.
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- To make the panna cotta, grease four small moulds with cooking oil spray. Place gelatin in a small bowl of cold water. Combine milk, coconut cream and two tbs sugar in a medium saucepan over medium heat. Warm until sugar dissolves. Squeeze excess water from gelatin, then add to the saucepan. Whisk until dissolved. Divide mixture between greased moulds. Refrigerate for 3-4 hours or overnight until set.
- Meanwhile, combine orange, mandarin, two tbs caster sugar and ¼ cup water in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, for 8-10 minutes or until thick and jammy.
- Combine almonds, flour, remaining one tbs sugar, cinnamon and oil in a small bowl. Rub together with clean hands. Heat a large frypan over medium heat. Add crumble and cook for 2-3 minutes or until fragrant and golden. Return to bowl and allow to cool.
- Turn panna cotta out into serving bowls. Spoon small dots of citrus jam around the edges and top with almond crumble.
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