Here you have another delicious panna cotta recipe! I have a friend who loves coconut, so I thought of making this to take to her birthday party. I had just made the Coconut Caramel Sauce I shared in my previous post, so the pairing was a no brainer. They were silky, smooth and delicate and they tasted coconuty and delicious. This is a very easy recipe and a quick one too. You can easily add it to your holiday menu, to give it a little tropical touch! Enjoy!
Coconut Panna Cotta with Coconut Caramel Sauce
Coconut Panna Cotta with Coconut Caramel Sauce - a very easy dessert with a tropical twist.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 250 ml – 8.5 oz. heavy cream
- 150 ml – 5 oz. coconut milk
- 75 gms – 2.5 oz. Sugar
- 3 sheets 6 gms – 0.2 oz. of gelatin or 2 tsp of gelatin powder
- Coconut essence to taste
- Coconut Caramel Sauce
Instructions
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Put the coconut milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
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When ready, put the fire off and stir in the Coconut essence.
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Put the gelatin sheets in cold water for 10 minutes, then put them in the hot cream and coconut mixture and stir well to dissolve.
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Pour the mixture in the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.
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Make the Coconut Caramel Sauce as per my recipe.
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Top the panna cotta shooters with some Coconut Caramel Sauce and serve.
I love panna cotta but I’ve never had it with caramel before nor coconut caramel. What a lovely dessert, Manu!