Coconut Panna Cotta

Want a cool Italian dessert that is dairy free and guilt free, can be eaten plain or dressed up? Traditionally made with cream, Panna Cotta has to be one of the easiest dessert to make. And for me I was determined to eat it. My first taste of this delectable dessert was many years ago in Melbourne, not Italy! But who cares, the Italians were onto something great with this.

So  I set out to create a dairy free alternative that is just as good if not better than the original and what better dairy alternative is there than Coconut with it’s smooth and creamy texture. So Coconut Panna Cotta was created with it’s rich, creamy and so melt in your mouth smoothness. 

I had recently made three batches of these to take to my mum and dads home as it was their wedding anniversary, so that meant dessert for all the family. And each batch turned out perfectly. Needless to say that it was a success, with many happy smiles.

This Coconut panna cotta is creamy yet smooth, delicate with a degree of firmness that holds it’s shape and is both delicious whether eaten plain, dressed with sauces or topped with chocolate or fruit. Now we can make our dessert and eat it too, with no more missing out!

COCONUT PANNA COTTA

1 tablespoon Gelatine Powder
1/4 cup cool Water
400 ml can Full fat Coconut  Cream
400 ml can full fat Coconut Milk
1/3 cup Maple Syrup
1/2 teaspoon Vanilla Bean Powder

METHOD

Lightly oil 8 x 125 ml dariole moulds with olive oil. Put moulds onto a baking tray for stability.

In a small saucepan  add water and sprinkle gelatine over.  Allow to bloom for 5 minutes.

Put saucepan on stove over low heat and using a metal whisk stir until lump free and dissolved.

In a medium saucepan add coconut cream, coconut milk, maple syrup and vanilla bean powder . 

Put saucepan on stove over medium-high heat until warm.  Add gelatine mixture and using a whisk, stir until very hot and just starting to boil.  Take off heat and sit for 5 to 10 minutes.

Pour mixture into a jug to make it easy to pour into the moulds.  Then divide the mixture evenly between the moulds. 

Put the tray into the fridge and chill for 4 hours.

To remove the panna cotta from the mould you will need to release the seal.  Take a butter knife and insert between the panna cotta and the mould.  Turn the mould over and gently wiggle it out on to the serving plate.

If made in glasses and is to be served in the glass then leave as is.  Top with berries, granola or your favourite fruit, coffee, chocolate or caramel sauce.

Makes 8 x 125 ml