This little recipe took me by surprise. I've had panna cotta before at fancy restaurants and they were always so perfectly done, that I was hesitant to try it myself. I was fully prepared for this to be a fail, but was not prepared for it to turn out delightfully refreshing and fun! AND this treat is Keto and easily dairy free!
If you've never had panna cotta before, it's really just a creamier, silkier jello. I opted to make these in little ramekins that I just used as molds, but you can also make panna cotta in stemless wine glasses, small pie tins, or really any kind of small, single serve container.
The tropical flavors of this summer treat totally hit the mark for me and made me crave the beach! The toasted coconut added another depth of texture that pairs well with the soft, melt in your mouth bites of the panna cotta and I hate to admit how fast my plate was clean! Plus, it's a quick treat to put together - it just needs to sit in the refrigerator for 3 hours to set up. However, this dessert can easily be put together a few hours before guests arrive and when you pop it out of the fridge after dinner, everyone will think you're a pro and slaved away creating a high end dessert!
Servings: 4
Prep Time: 15 minutes
Total Time: 3 hrs, 15 min
INGREDIENTS:
1 12 oz can coconut milk
1 1/2 teaspoon unflavored gelatin (do not use a full pack, as this will make this panna cotta rubbery)
1/3 cup powdered sugar
1 lime
1/4 teaspoon coconut extract
2/3 cup grated coconut flakes
DIRECTIONS:
Lightly grease 4 small ramekins (if using containers such as stemless wine glasses that the panna cotta will be served in, you do not need to grease them).
In a medium saucepan over medium-low heat, whisk half of the can of coconut milk with the gelatin. Make sure if the coconut milk solids are separated from the liquid in the can, you include half of the solids and half of the liquid. Bring mixture to a simmer, stirring constantly to allow the gelatin to dissolve into the coconut milk.
Remove from heat and add the remaining coconut milk, powdered sugar, and coconut extract. Add the zest and the juice from the lime to the mixture and combine well.
Divide the mixture into your containers and chill until set - at least 3 hours.
Toast the coconut flakes on a cookie sheet in the oven at 325 degrees F for 5-10 minutes. Make sure you check the coconut frequently after the 5 minute mark to ensure it doesnt burn, because coconut will toast pretty quickly. Allow coconut to cool before using with the panna cotta.
To unmold, set the bottom of the ramekins in a bowl of hot water for 5 seconds at a time. Shake the ramekins each time you take them out of the water to see if the panna cotta has released from the sides of the container. If you start to see milky liquid along the edges, that means you left the dishes in the water too long and your panna cotta is starting to melt. That's okay - don't freak out - you can always pop it back into the refrigerator again for another 10 minutes to let it set back up.
Once it looks like the panna cotta is releasing from the sides, divide the coconut flakes evenly between the servings and place on top of the panna cotta. Set a plate upside doen on top of each ramekin and quickly flip the whole thing over. You may need to give it a good shake, but the panna cotta should release from its mold, revealing itself on the bed of coconut!
Garnish with a slice of lime and enjoy!
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