Coconut Recipe
Make Coconut Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Panna Cotta Base
Coconut Topping & Garnish
Method
Coconut Panna Cotta Base
- 1
Bloom gelatin
Place 3 tablespoons cold water in a small bowl and sprinkle 1 tablespoon powdered gelatin evenly over the surface. Let sit undisturbed for 5 minutes until the gelatin absorbs the water and becomes spongy.
- 2
Heat coconut mixture
In a medium saucepan, combine 2 cups full-fat canned coconut milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but not boiling (about 5–7 minutes). Do not let it boil.
- 3
Dissolve gelatin
Remove the saucepan from the heat. Add the bloomed gelatin to the hot coconut mixture and whisk until completely dissolved, about 1–2 minutes. Stir in 1 teaspoon vanilla extract.
- 4
Strain and cool slightly
For an extra-smooth panna cotta, pour the mixture through a fine-mesh strainer into a measuring cup or bowl. Let cool at room temperature for 10 minutes.
- 5
Pour into molds
Divide the mixture evenly among 6 (4–6 oz) ramekins or serving glasses. Allow them to come to room temperature for 15 minutes, then transfer to the refrigerator to set, at least 4 hours or overnight for best texture.
Coconut Topping & Garnish
- 6
Toast shredded coconut
While the panna cotta chills (or up to 15 minutes before serving), toast 1 tablespoon unsweetened shredded coconut in a small dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2–3 minutes. Remove from the pan to stop browning.
- 7
Prepare flakes and zest
Toast 2 tablespoons coconut flakes in the same skillet for 1–2 minutes if desired, watching carefully so they don't burn. Finely grate the zest of 1 lime to yield about 1 teaspoon, if using.
- 8
Unmold and serve
To serve, run a thin knife around the edge of each ramekin. If desired, briefly dip the bottom of each ramekin in warm water (5–10 seconds) to help release. Invert onto serving plates or serve in glasses. Spoon toasted shredded coconut and coconut flakes over each panna cotta, sprinkle with lime zest and garnish with a mint leaf.