“Exquisite Colombian Agua de Coco Coconut Panna Cotta: A Vegetarian-Friendly Dessert Delight!”
Discover this exquisite vegetarian Agua de Coco Coconut Panna Cotta recipe, a delightful fusion of Colombian flavors and textures. Impress your guests with this luxurious dessert that will transport them to the tropical shores of Colombia.
Allergens
Coconut (tree nut)
Ingredients
- 2 cups full
- fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons unflavored gelatin powder
- 1/4 cup cold water (for blooming gelatin)
- Fresh berries and mint leaves, for garnish
Instructions
- In a small bowl, combine the cold water and unflavored gelatin. Let it sit for about 5 minutes to bloom. This will help thicken the coconut panna cotta.
- Meanwhile, in a saucepan over medium heat, combine the coconut milk, sugar, and water. Stir until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Once the mixture has cooled, add the bloomed gelatin to the coconut mixture. Whisk until the gelatin is fully dissolved. Then, mix in the vanilla extract.
- Strain the mixture through a fine mesh sieve into a clean saucepan. This step ensures a smooth and lump free panna cotta.
- Pour the coconut cream mixture into individual ramekins or dessert cups. Cover them with plastic wrap to avoid skin formation, and refrigerate for at least 4 hours or overnight until set.
- To serve, garnish each panna cotta with fresh berries and a sprig of mint. Enjoy the luscious taste and visually stunning presentation of this Colombian Agua de Coco Coconut Panna Cotta!
Chef’s Insight
The key to a perfect panna cotta is patience - allowing it to set properly in the refrigerator is crucial for the best texture.
Notes
Use high-quality coconut milk for a richer flavor.