Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Panna Cotta
15 minutes to assemble
Chill 4 hours or overnight
Chill 4 hours or overnight
6-1/2 cups
15 minutes to assemble
Chill 4 hours or overnight
Chill 4 hours or overnight
6-1/2 cups
We gave this classic Italian dessert a Thai touch by replacing cream with coconut milk, and serving it with mangos. Make it the night before serving, for carefree entertaining! It’s super simple and super scrumptious!
Ingredients
- 1-1/4 oz envelope unflavored gelatin plus 1 scant teaspoon
- 2-13.5 oz cans Coconut Milk
- 1/2 cup sugar
- 1/8 teaspoon salt
- Optional: Fresh chopped mango or 1-15 oz can sliced mangos in lite syrup, puréed
Directions
- Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften.
- Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
- Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
- Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds. Invert cups onto plate and top with chopped, or puréed mango.
In This Recipe