Desserts Wiggly Things / Creamy Things

naked coconut panna cotta

time to get naked ::::


I had plans to make a fancy cake this weekend. Or maybe try another recipe for pasta. Or perhaps another warm winter drink. But in the end, the day job and motherhood swiped time away, leaving me with nothing more than a few minutes to reflect, realize my inability to focus clearly on on task when given some free time, and ultimately giving up. And so I got naked.



Noooooo, not that  kind of naked. Coconut panna cotta kind of naked. Scantily clad is also an option, with a sprinkling of toasted coconut. I suspect that if you are lucky enough to have fresh coconut, the crunchy bite of a curved spear alongside the smooth creaminess of the panna cotta would provide a nice juxtaposition of textures. Goal and style must coincide, so I leave you with the recipe. No more words needed. Happy Valentine’s Day – naked or not.



naked coconut panna cotta
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 14 ounces (400ml) coconut milk
  • 1⅓ cup (300 ml) heavy cream
  • ⅓ cup (66 g) white granulated sugar
  • 1 tablespoon (1 packet) gelatin powder
  • neutral oil for ramekins
  • toasted unsweetened coconut, for garnish (optional). Fresh mango is even more excellent.
  • fresh coconut, flesh cut into thick slices (optional - and if you are so lucky to have it)
  1. Mix gelatin into coconut milk to soften for 15 minutes.* Oil ramekins.
  2. Heat coconut/gelatin mixture gently on medium-low, adding in the heavy cream and sugar just as you start to heat. Simmer and whisk, watching carefully that mixture does not boil.
  3. Strain and pour into 4 10-ounce ramekins (I used 4 6-ounce ramekins and a 4-ouncer - the smaller one for Peach). Chill at least 4 hours.
  4. To serve, you may unmold by using a knife around the edges and upturn onto a plate. I like to serve in pretty, transparent glass ramekins, without unmolding. Top with toasted coconut or chopped fresh mango, if you don't want your panna cotta totally naked. Eek!
* Why is this important? Because if you don't, you may have some gelatin/cream separation after the panna cotta solidifies. The separation is a visible distraction: a translucent layer will appear on the top (originally bottom -- once unmolded and flipped onto a plate, it will be on the top) of the dessert. Taste distraction, it is not.

** See those little bubbles on the top of my panna cotta? They are from the oil I used to oil the dishes. If you don't plan on unmolding the desserts, then the oiling is not necessary and may save you the diveted terrain.

NOTE: When toasting the coconut, watch carefully. My first round burned so fast, it was carbon in a matter of seconds when I got distracted by Grub's runny nose and offers of snotty cereal.


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