Coconut Panna Cotta with Tropical Fruit

Coconut Panna Cotta with Tropical Fruit

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  • Each serving
  • 310 cal
  • 21g fat (17g sat)
  • 10mg chol
  • 55mg sodium
  • 27g carb
  • 2g fiber
  • 24g sugars
  • 6g protein

Ingredients

  • 2 (7-gram) pouches gelatin (5 teaspoons)
  • 1/2 cup water
  • 2 1/4 cups grass-fed whole milk or heavy cream
  • 1 (14-ounce) can coconut milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons shredded coconut
  • Sliced mango, pineapple, kiwi or banana, for serving

Directions

In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Place over medium heat and stir constantly until granules are dissolved, about 3 minutes. Add milk or cream, coconut milk, sugar and vanilla. Stir over medium heat until sugar is completely dissolved, 3 to 5 minutes.

Pour mixture into 6 ramekins; sprinkle coconut on top. Chill in the refrigerator until set, about 3 hours.

To serve, dip each ramekin in boiling water for a moment to loosen panna cotta. Turn onto a serving plate. Arrange sliced fruit beside each panna cotta and serve.