Brazilian Coconut Caipirinha Panna Cotta

Allergens

Dairy, Coconut

Ingredients

• 1 ½ cups heavy cream ¼ cup granulated sugar
• 2 tablespoons water
• 1 can (13.5 oz) coconut milk ¼ teaspoon salt
• 2 tablespoons lime zest
• 1 tablespoon cachaça (or vodka, if preferred)
• 1 teaspoon unflavored gelatin powder ¼ cup cold water

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream, granulated sugar, water, coconut milk, salt, lime zest, and lime juice. Stir to dissolve the sugar.
3. Heat the mixture over medium heat until it almost comes to a simmer. Remove from heat and add bloomed gelatin, stirring until fully incorporated.
4. Add cachaça (or vodk
5. And mix well.
6. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher with a spout for easy pouring. Divide the mixture among six 6 ounce ramekins or dessert cups.
7. Refrigerate for at least 4 hours, or until set.

Chef’s Insight

The perfect blend of sweetness and zest, this dessert is sure to be a hit at any brunch gathering.

Notes

This recipe is a great make-ahead dessert option for your next brunch gathering.