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RECIPES | Pies & Tarts

Chocolate Coconut

Panna Cotta

An 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
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. 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. 2

    Chill covered until set for two to three hours, or overnight. Serve with fresh or puréed seasonal fruit of choice.

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