An elegant panna cotta that is simple to make and delicious is perfect for an outside evening. Use coconut or soy cream in place of the cream for a vegan alternative.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup coconut milk, divided
- 1 (.25 ounce) package unflavored gelatin
- 1 cup heavy cream
- 4 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour
- 1 tablespoon shredded coconut, or as needed
Instructions
- Pour ΒΌ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 17 g |
| Sodium | 23 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |