Island Breeze Tropical Coconut Panna Cotta

Allergens

None

Ingredients

• 2 cups coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons unflavored gelatin powder
• 4 tablespoons cold water
• Toasted coconut flakes, for garnish
• Fresh berries, for garnish

Instructions

1. In a small bowl, mix the cold water and gelatin together until well combined. Set aside.
2. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove the saucepan from heat and add the gelatin mixture. Stir until completely dissolved.
4. Add the vanilla extract to the saucepan and mix well.
5. Pour the coconut cream mixture into 4 individual ramekins or molds, dividing evenly.
6. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
7. To serve, carefully run a knife around the edge of each panna cotta and invert onto plates. Garnish with toasted coconut flakes and fresh berries.

Chef’s Insight

To achieve the perfect texture, ensure that the gelatin has fully dissolved before pouring into molds.

Notes

Use high-quality coconut milk for the best flavor.