Coconut Panna Cotta
by Editorial Staff
Panna cotta (or panna cotta) with coconut milk is a favorite dessert in an exotic variation! Thanks to the coconut milk made from the coconut itself, panna cotta has a chic coconut flavor and aroma, while heavy cream and gelatin give the dessert a delicate but persistent creamy consistency. A great dessert for those who like to experiment with classic recipes!
Servings: 2
Ingredients
- Coconut – 1 pc.
- Water – 350 ml
- Cream, 33% fat – 200 ml
- Sugar – 80 g
- Vanilla sugar – 1 teaspoon
- Instant gelatin – 1 tbsp
- Water for soaking gelatin – 3 tbsp
Directions
- You can buy coconut milk ready-made (you need 200 ml), or you can make it yourself from a coconut. Since making coconut milk is several times more profitable than buying ready-made milk, this is what we will do. There are three holes at the base of the coconut. One of them is easily pierced with a knife, knitting needle, or another sharp object. Pierce the coconut and let the liquid inside the nut drain. This is not coconut milk, this is coconut juice. Then split the coconut by twisting it and tapping the center hard. A few minutes of hard work and the coconut will split!
- Use a knife to separate the coconut flesh from the hard shell. Cut the brown rind off the coconut. We need pieces of white coconut pulp. Rinse and dry them.
- Now grate the coconut pulp with a fine grater or chop with a food processor. The food processor will do the job very quickly.
- Transfer the grated coconut to a saucepan or bowl.
- Pour boiling water over the grated raw coconut flakes, stir and leave for 15-20 minutes.
- Then fold the coconut and liquid onto a strainer and let the liquid drain. The resulting liquid will be coconut milk! For this recipe, measure out 200 ml of coconut milk. The shavings can be oven-dried and used for other recipes.
- Pour the instant gelatin into a container and fill it with cold water. Leave it on for 5 minutes. Then melt in the microwave without letting the gelatin mixture boil.
- Combine coconut milk and heavy cream in a saucepan.
- Add sugar and vanilla sugar here.
- Stir in the coconut-butter mixture and bring to a boil.
- In the resulting mixture, add gelatin and mix well.
- Pour the coconut mixture into glasses or bowls, cool at room temperature, and then refrigerate for at least 5 hours until it solidifies.
Enjoy your meal!
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