Coconut Panna Cotta with Tropical Fruit

Name: Coconut Panna Cotta with Tropical Fruit
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 383 grams coconut milk; 425 grams coconut cream (recommended: Coco Loco); 30 grams confectioners sugar; 6 servings Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total); 1 Tbsp powdered gelatin; 476 milliliters chilled heavy cream

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Coconut Panna Cotta with Tropical Fruit at home. For $2.86 per serving, you get a dessert that serves 6. One portion of this dish contains around 8g of protein, 69g of fat, and a total of 741 calories. This recipe from Foodnetwork requires coconut milk, heavy cream, confectioners' sugar, and powdered gelatin. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes.

Instructions

Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Coconut Cream

Coconut Milk

Gelatin

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Coconut

Water

Equipment you will use

Spatula

Bowl

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.

Ingredients you will need

Powdered Sugar

Coconut

Custard

Cream

Sugar

Water

Equipment you will use

Ramekin

Bowl

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.

Ingredients you will need

Fruit

Equipment you will use

Knife

Equipment

Ingredients

Servings:

383grams

coconut milk 425grams

coconut cream (recommended: Coco Loco)30grams

confectioners' sugar 6servings

Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)1Tbsp

powdered gelatin 476milliliters

chilled heavy cream

Recommended wine: Cream Sherry, Port Wine, Chianti, Moscato Dasti, Verdicchio, Trebbiano

Panna Cotta works really well with Cream Sherry, Port Wine, and Chianti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.