Island Escape Coconut Panna Cotta

Allergens

Dairy, Coconut

Ingredients

• 1. 2 cups heavy whipping cream 2. 1 can (13.5 oz) full
• fat coconut milk 3. 1/2 cup granulated erythritol 4. 1 teaspoon vanilla extract 5. 2 teaspoons unflavored gelatin powder 6. 1/2 cup unsweetened shredded coconut, toasted 7. Fresh berries, for garnish

Instructions

1. In a small bowl, mix the gelatin with 1/4 cup of cold water and let it bloom for 5 minutes.
2. In a medium saucepan, combine the heavy whipping cream, coconut milk, and erythritol. Heat over low heat until the sweetener is dissolved, stirring occasionally.
3. Remove from heat and whisk in the bloomed gelatin until completely dissolved. Add vanilla extract and mix well.
4. Strain the mixture through a fine mesh strainer into a large bowl to remove any undissolved gelatin or erythritol.
5. Pour the mixture into individual ramekins or dessert cups, filling them about two thirds full. Refrigerate for at least 4 hours or until set.
6. Before serving, top each panna cotta with a generous layer of toasted coconut and fresh berries of your choice.

Chef’s Insight

Toasting coconut brings out its natural sweetness, making it an ideal topping for this panna cotta.

Notes

For a smoother texture, make sure the coconut milk and cream are well mixed before heating.