RECIPES | Pies & Tarts
Chocolate Coconut
Panna CottaAn Italian-inspired dessert, this Chocolate Coconut Panna Cotta takes a trip to the tropics by incorporating chocolate and coconut milk. Select either 31% cacao White Chocolate for the most traditional version, the 38% cacao Milk Chocolate for a fruity character; or the 61% cacao Semisweet Chocolate for high chocolate impact. For an elegant dessert, layer two or three of the flavors into a clear serving cup. Allow each layer to set before adding the next.
- Difficulty
- 2/3
- Working time
- 1 hour
- Yield
- Six 3.5 ounce servings
- ContainsRecipe contains
- Tree Nuts, Dairy
Ingredients
- 1 can [380g]Coconut milk
- 1 envelope (1/4 oz)Unflavored gelatin or 2 sheets bronze gelatin
- 2 tbspSugar
- 2/3 cup [132g]Chocolate wafers: 31% white chocolate, 38% milk chocolate, or 61% semisweet chocolate
- 1 tspVanilla extract
Method
- 1
Pour coconut milk into a medium saucepan. Sprinkle gelatin powder over top or submerge sheets into liquid for several minutes. Add sugar and chocolate wafers. Whisk over medium-low heat to scald, and until gelatin and chocolate are dissolved. Add vanilla and pour through strainer before filling 3.5 ounce ramekins.
- 2
Chill covered until set for two to three hours, or overnight. Serve with fresh or puréed seasonal fruit of choice.
