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); 59 milliliters 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; 473 milliliters chilled heavy cream

Coconut Panna Cotta with Tropical Fruit requires about 4 hours and 30 minutes from start to finish. This recipe serves 6. This dessert has 733 calories, 8g of protein, and 70g of fat per serving. A mixture of coconut milk, coconut cream, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this Mediterranean dish. It is a good option if you're following a gluten free diet.

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