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Grease ramekins or serving vessels with coconut oil. Set aside.
In a small bowl, combine gelatin powder with water. Stir and let sit for 5 minutes until moisture has been fully absorbed.
In a medium sauce pot, combine coconut milk, coconut cream, and sugar. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 5-8 minutes.
Add in gelatin. Stir until gelatin has completely dissolved.
Divide milk mixture among prepared greased ramekins. Cool to room tempeature. Cover or keep in airtight container in the fridge for at least 6 hours, overnight is best.
To unmold, dip ramekins one a time into a bowl of warm water for 3-5 seconds. The panna cotta should separate from the vessel. If not, dip ramekin again. If panna cotta is still not separating, run a thin knife or mini offset spatula along the edges of ramekin to loosen. Invert ramekin into serving plate. Garnish with toppings and immediately serve.
Pour well shaken coconut milk in a shallow pan. Set over medium heat and bring to a simmer. The mixture will bubble and thicken as the water evaporates from the coconut milk.
Lower heat and continue to cook until coconut oil separates from the coconut milk curds (coconut milk solids). Stir often to prevent the coconut milk curds from burning.
Allow the coconut milk curds to fry in the coconut oil. Continue to cook until coconut milk curds are golden brown. Pour coconut milk curds and coconut oil into a sieve lined with coffee filter to separate the coconut oil.
Store coconut oil in the fridge for later cooking use. Use latik (coconut milk curds) immediately, or store in the fridge for later use.