Monday, May 2, 2016

Coconut Panna Cotta

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I made this for Halloween and thought it would be perfect for Cinco de Mayo as well. Honestly you don’t need a holiday for the dessert, but it’s a little more fun when you can mold it into something. I used a skeleton mold I got at Halloween. I loved this recipe and will make it again for sure! It’s not as sweet as some panna cotta’s I’ve had and tasted really nice with the fruit.

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Coconut Panna Cotta

(Adapted from Entertain Decorate Celebrate Halloween 2013)


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1 cup half and half

6 tsp unflavored gelatin or 2 envelopes unflavored gelatin

2 cups heavy whipping cream

1 cup cream of coconut

1/4 cup sugar

2 tsp coconut extract

Garnish: fresh berries and mint


In a small bowl, combine half-and-half and gelatin; set aside to soften.


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In a small saucepan, combine cream, cream of coconut, sugar, and coconut extract. 


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Bring to a simmer. Remove from heat. Stir in half-and-half mixture, whisking until all gelatin solids are dissolved; strain. Pour mixture into 1 (4 cup) silicone or plastic skull mold.


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Refrigerate for 4 hours. To remove from mold, gently pull edges of custard with your fingers to loosen. Invert onto a serving platter. Garnish with fresh berries and mint, if desired.

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