Coconut Panna Cotta
The origins of panna cotta can be traced back to the Piedmont region of Italy, where milk-based desserts have a long history. This coconut version adds a tropical twist to this classic sweet treat, which can be enjoyed any time of the year. Imagine the creamy, smooth panna cotta melting in your mouth with each bite, as the subtle sweetness and freshness of the coconut create a delightful harmony. The secret to perfect panna cotta is slow heating and the right amount of gelatin, ensuring it's not too firm or too soft. Try this tropical version with a little fresh fruit or a drizzle of honey for a special touch!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water and let them stand for 5 minutes, or until softened.
2
In a saucepan, combine the coconut milk, heavy cream, sugar, and the seeds scraped from the vanilla bean. Heat over low heat until the sugar is completely dissolved, but do not boil.
3
Remove from the heat and stir in the shredded coconut to enhance the flavor.
4
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm mixture. Stir until completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any coconut fibers, then pour it into small molds or glasses.
6
Let it cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
7
Before serving, sprinkle with fresh shredded coconut and garnish with fruit or a drizzle of honey, if desired.
