Honey-Coconut Panna Cotta with Raspberries & Chocolate

Honey-Coconut Panna Cotta | sisterbakers.com

Coconut-lovers get ready to swoon over this dessert. This is a delicious, easy, and versatile dessert and the perfect sweet ending to a large dinner. It makes a perfect miniature indulgence. I portioned mine out in four small glasses. This is also a really easy recipe to double and triple as needed (it’s always good to have one like that.) For my personal taste, I highly recommend a mild and light-colored honey. The one I had on hand was dark (which gave the panna cotta a slightly beige appearance) and very strong  in flavor. The coconut-milk has such a lovely delicate flavor that can be overpowered by too strong of a honey. Make sure to prep these in the morning if you plan on serving them for dinner as they need at least 4-5 hours to set in the fridge. Enjoy!

Recipe:

Honey-Coconut Panna Cotta with Raspberries & Chocolate 

Serves 4 

2 cups full-fat coconut milk (most cans come in slightly less than 2 cup amount, so I topped it off with whole milk ~ approx 1 tbsp)

1/2 tbsp gelatin

2-3 tbsp of a light-colored, mild honey

1 tsp vanilla extract or seeds from 1 vanilla bean

Raspberries and Chocolate for topping

  1. Put the coconut milk in a saucepan. Sprinkle gelatin on top and allow to soften for 5-10 min.
  2. Place the saucepan over medium heat and warm stirring constantly until gelatin is fully dissolved and milk is steaming.
  3. Stir in the honey and vanilla. Taste and adjust sweetness to your liking.
  4. Divide the panna cotta evenly in your four glasses or ramequins.
  5. Cover tightly with plastic wrap and refrigerate for 4-5 hrs until solidified.
  6. Top with raspberries and chocolate right before serving. Enjoy!

 

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