Panna cotta is such a universal dessert that suits any season, whether it’s freezing winter or hot summer. Cold panna cotta being served straight from the fridge with some fresh chopped strawberries is a perfect refreshing dessert for a sunny day; but if you take it out from the fridge a lit bit ahead of time, while quickly prepare super easy but super aromatic topping, like rosemary-scented mandarins, or quick sauté fresh cubed apples in a butter with a pinch of cinnamon and nutmeg – and you have got a nice dessert that warms you up on a cold day.
I have noticed that I make this dessert during cold months here: probably I miss the snow and the white color of panna cotta reminds me winter in my hometown… This time the idea to garnish panna cotta with coconut candies and flakes came to my mind, so I decided to add coconut milk to the mixture instead of using only regular milk or cream.
It looks like a mountain, which is completely covered in snow. Doesn’t, it? and those candies are like small snowballs, that little children make to play in a snow fight.
TIP: If you sprinkle panna cotta with red and pink edible hearts – it can be a lovely dessert to impress your other half on a St.Valentine Day.
I serve panna cotta in glasses, but If you prefer, you can grease cups/ramekins with some oil and pour panna cotta in it, and then when it’s set and firm untold it before serving onto small individual plates.
Coconut panna cotta
What You’ll Need
2 tsp gelatin powder
3 tbsp cold water
1/2 can coconut milk (about 180ml)
250ml whipping cream (or heavy cream)
60g white sugar
1 tsp vanilla
coconut candies and flakes for garnish, optional
How to Make it
- In a small bowl, add cold water and sprinkle with gelatin, and let stand for 5 minutes.
- Meanwhile, in a small pan over medium heat, heat the coconut milk, whipping cream, vanilla and sugar until sugar is dissolved, (but not simmer). Remove from the heat.
- Add softened gelatin to the creamy mixture and stir until gelatin is completely dissolved.
- Divide the pan cotta mixture evenly among prepared cups/glasses. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Garnish with coconut candies and flakes before serving.