coconut panna cotta

Dairy-free Coconut Panna Cotta served with an assortment of tropical fruits and a sprinkling of Filipino latik topping! 

Coconut Panna Cotta

0.25 oz packet unflavored gelatin powder, (about 1 Tablespoon)

water

¼ cup canned full-fat unsweetened coconut milk

coconut cream

sugar

- 14 oz canned unsweetened coconut cream, (or coconut milk)

golden kiwi

green kiwi

mango

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.

Coconut Panna Cotta:

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.

Latik:

Recipe for a vegan Coconut Panna Cotta made out of coconut milk! Topped with a wonderful Blueberry Topping. So rich and creamy!

Coconut Panna Cotta with a Blueberry Topping

oz full-fat coconut milk

agar powder

white sugar ((make sure it's vegan))

blueberries

maple syrup

In a pot, heat the coconut milk, the agar powder,&nbsp;and the white sugar.

Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.

Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)

To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.&nbsp;

Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!

This Creamy Coconut Panna Cotta is super easy to make, and it&#39;s paleo and dairy free (and vegan-friendly). A healthy dessert that can double as breakfast as well - with THREE serving options!

Coconut oil (to brush the molds (if you want to unmold the panna cotta))

gelatin (approximately 10 grams, or 2 ½ tsp)

60 mL water (¼ cup)

almond milk (½ cup)

540 mL coconut milk

mL vanilla extract (2 tsp)

passion fruit pulp (⅓ cup.

tbsp honey

raspberries (or frozen is fine too) (or more (approximately))

lemon juice

If you're using molds to unmold the panna cotta before serving - gently rub the inside of the molds with some coconut oil. However, if you plan to serve the panna cotta in the serving cups, then you don't need to grease the sides.

Sprinkle the gelatin over the ¼ cup of water. Stir gently and allow the gelatin to bloom for 10 minutes.

Place the milk, honey and coconut milk in a saucepan. Heat gently while stirring to mix in the honey completely.

When the milk mixture is just starting to steam (DO NOT BOIL!), remove the saucepan off the heat, and add the bloomed gelatin and stir to completely dissolve the gelatin. Then stir in the vanilla.

Place the serving cups or molds on a small tray that will fit in your fridge. Pour the milk mix evenly into the serving cups or molds - about ½ cup of liquid per serving. But if you want to serve larger portions, that's fine too! Allow the panna cotta to cool down, and then cover the serving cups with plastic wrap. Place the tray in the fridge overnight to set. These can be made up to 3 days in advance, but keep the panna cotta covered in the fridge during that time.

Top the panna cotta with fruit compote, sauce or granola.

If the panna cotta is going to be served in serving cups

Take a large bowl and fill it with hot tap water. Place the metal or silicone mold in the water (make sure the hot water is touching the bottom and the sides of the mold) and gently move it in circles for about 5 seconds to loosen the panna cotta. Use a thin blade knife to loosen the edges/sides of the panna cotta, ONLY if needed.

Place the mold over the serving dish, and shake or tap gently to unmold.

Serve the coconut panna cotta with fruit compote, sauce or granola.

If the panna cotta is going to be served unmolded

Mix and passion fruit pulp and honey until well combined.

Spoon over the panna cotta.

Passion Fruit Sauce

Mix the raspberries, honey and lemon. Crush the raspberry gently (do not puree, keep the compote chunky), and mix well.

Raspberry Compote

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Top 3 coconut panna cotta recipes from across the web

The most viewed coconut panna cotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut Panna Cotta

Coconut Panna Cotta with a Blueberr...

Coconut Panna Cotta

The most viewed coconut panna cotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine