Maui Moonlit Coconut Panna Cotta with Macadamia Brittle

Allergens

Tree nuts (coconut, macadamia)

Ingredients

• 2 cups full
• fat coconut milk
• 1/4 cup honey
• 2 tbsp unflavored gelatin powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1/2 cup macadamia nuts, coarsely chopped
• 3 tbsp coconut oil
• 2 tbsp honey

Instructions

1. In a small bowl, whisk together gelatin and 1/4 cup of cold water until fully combined. Set aside to bloom for 5 minutes.
2. In a saucepan over medium heat, combine coconut milk, 1/4 cup honey, vanilla extract, and salt. Stir until the honey dissolves and the mixture is heated through. Remove from heat.
3. Gradually add the bloomed gelatin to the warm coconut milk mixture, whisking continuously until fully incorporated. Stir in heavy cream.
4. Divide the mixture evenly among 6 dessert cups or ramekins, and refrigerate for at least 4 hours, or until firmly set.
5. In a separate saucepan over medium heat, combine macadamia nuts, coconut oil, and 2 tbsp of honey. Stir constantly, cooking until the mixture becomes a smooth caramel. Be careful not to burn the caramel.
6. Pour the caramelized macadamia mixture onto a parchment lined baking sheet, spreading it out into an even layer. Allow to cool and harden, then break into shards.
7. Once the panna cotta is set, garnish each with macadamia brittle shards before serving.

Chef’s Insight

A perfect blend of tropical and nutty flavors, this dessert takes inspiration from the beautiful island of Maui.

Notes

This dessert is perfect for a warm evening or a tropical-themed gathering.