Crazy For Coconut
Remember my last blog, the one about the coconut milk that was screaming at me from inside the cabinet? Well, I had some left after making the vegetable curry and one thing lead to another, then I found myself making this incredible dish – Coconut Panna Cotta with passion fruit sauce!
Not a fan of coconut? Here’s a link to another recipe for Panna Cotta. This one’s made with Vanilla Bean and topped with delicious Salted Caramel https://wp.me/p9KEfL-nD
This Is Probably The Easiest Dessert You Will Ever Make!
I’ve made thousands of desserts from super complicated to fairly easy. There is no question, that compared to dishing up some store bought ice cream, making this is almost that simple. So, if you don’t want to learn how to make a really delicious, creamy, dessert that’s super simple, fast and looks incredible, quit reading this right now. Sometimes information can be dangerous. For those of you who have remained, this is how you do it.
I keep powdered, unflavored gelatin in my pantry at all times. There are a ton of uses for it and panna cotta is one of those. Take two teaspoons of unflavored gelatin and mix it with equal parts cold water, give it a mix and let it firm up. Put it aside. Now measure out 2 cups of coconut milk and put it in a sauce pan on low to medium low heat. Add 1/3 cup of sugar and a pinch of salt. Heat until the sugar is dissolved, about 4 minutes. Do not let it boil. Remove from the heat and add the vanilla and the gelatin. Whisk to dissolve all the gelatin.
Spray 4 half cup capacity ramekins or small cups with cooking spray or coconut oil. Pour the coconut mixture into the cups and refrigerate for at least 4 hours or overnight.
Passion Fruit Sauce With A Crunch, A Perfect Pairing with Creamy Coconut Panna Cotta
So, if the panna cotta wasn’t easy enough, now make the sauce. Passion fruit is very tart and the seeds add a lovely crunch to the creaminess of the panna cotta. Cut about 10 passion fruits in half and remove the pulp.
This stuff comes out really easily. You want about 1/2 cup of pulp. Add to a sauce pan and heat on medium to low. Add 1/4 cup granulated sugar. Heat and stir until the sugar is disolved and the pulp is just bubbling. Turn off the heat and put the sauce in a bowl, cover and refrigerate.
When you’re ready to serve, take the ramekins out of the refrigerator. Using a kitchen knife, just run the knife around the sides of the dish. Turn the dish over onto a serving plate. They’re fairly steady so if you need to push a bit with the knife or a spoon, it’s pretty easy to get the panna cotta to release from the dish. Then spoon the sauce onto the panna cotta. Done!
Coconut Panna Cotta with Passion Fruit Sauce
Ingredients
For the Panna Cotta
- 2 teaspoons unflavored powdered gelatin
- 2 cups coconut milk (not reduced fat)
- 1/3 cup granulated sugar
- a pinch of salt (about 1/8 teaspoon)
- 1 teaspoon vanilla
For the Passion Fruit Sauce
- 10 ripe passion fruit, cut and pulp removed
- 1/4 cup granulated sugar
Instructions
Panna Cotta
- Spray 4 half cup capacity ramekins or small cups with cooking spray or coconut oil.
- Take two teaspoons of unflavored gelatin and mix it with equal parts cold water, stir and let sit to firm. To a saucepan, add 2 cups of coconut milk on low to medium low heat. Add 1/3 cup of sugar and salt. Heat until the sugar is disolved, about 4 minutes. Do not let it boil. Remove from the heat and add the gelatin and the vanilla. Whisk to dissolve all the gelatin.
- Pour the coconut mixture into the cups and refrigerate for at least 4 hours or overnight.
Passion Fruit Sauce
- In a saucepan on medium low, heat the pulp. Add the sugar and stir to disolve. Remove from heat and chill, covered in refrigerator until ready to serve.
To Serve
- Remove the panna cotta carefull from the ramekin. Gently loosen the sides with a knife, if necessary, give a little push on the side to release. Top with Passion Fruit Sauce. Enjoy!
