Coconut Panna Cotta

  • 6 Serving Cups / Molds – Metal or Silicone molds if serving unmolded.
  • 2½ tsp Gelatin (10 gms)
  • 2¾ Cups HandS Coconut Milk (Original) **
  • ¼ Cup Water
  • ½ Cup Almond Milk
  • ⅓ Cup Honey, or ½ Cup Brown Sugar
  • 2 tsp Vanilla Extract
  • Raspberry / Blackberry / Strawberry Compote:
  • ¼ Cup Sun dried golden Raisin
  • 1 Cup any berry (substitute with Frozen if fresh not available) *
  • 2 Tbs Honey, 1 tsp Lemon juice
  • Granola as required
  • * Substitute Berries with Pomegranate, peeled Orange or Grapes. 5~6 Hours of additional Chilling required.
  • ** Use Coconut Cream for a richer taste.
  • Prep Time
    15 minutes
  • Cook Time
    5 minutes, 5 hours chilling time.
  • Servings
    6 Servings
  • Products Used
    Coconut Milk (Original)

If you are using a mold to unmold the Panna Cotta, then gently rub inside of molds with some coconut oil. Immerse ‘set’ Panna Cotta in hot water for 5 minutes, invert over serving plate & shake / tap gently.

However, if you plan to serve Panna Cotta in serving cups, then there is no need to grease.

Sprinkle the gelatin over the ¼ cup of water, stir gently and allow gelatin to bloom for 10 minutes. Place Coconut Milk, Honey and Almond Milk in saucepan on gentle heat – keep stirring to mix honey in completely. When the milk mixture is simmering (Do Not Boil), remove saucepan from fire – add gelatin mix and stir to dissolve completely. Now, stir in the Vanilla. Pour the mix into the 6 molds – about ½ cup per serving. Once cooled, cover molds with shrink wrap and place in refrigerator overnight to set.

Prepare Raspberry Compote by mixing berries, honey and lemon. Crush berries gently (do not Puree) – there is no need to crush other fruits. Pour chunky compote over Panna Cotta and serve.

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