Coconut Panna Cotta Recipe
Brown butter nilla crumble, raspberry jam.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Panna Cotta
Brown Butter Nilla Crumble
Raspberry Jam
Method
Coconut Panna Cotta
- 1
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Drain and set aside.
- 2
Heat Ingredients
In a medium saucepan, combine coconut milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat until just below boiling, stirring occasionally.
- 3
Add Gelatin
Remove the saucepan from heat. Stir in the softened gelatin sheets until completely dissolved. Add vanilla extract and mix well.
- 4
Pour and Chill
Pour the mixture into serving molds or cups and refrigerate for at least 4 hours or until set.
Brown Butter Nilla Crumble
- 5
Brown the Butter
In a small saucepan, melt the butter over medium heat. Cook until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- 6
Crush Nilla Wafers
Crush the Nilla wafers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- 7
Mix Ingredients
In a mixing bowl, combine the crushed Nilla wafers, brown sugar, cinnamon, and a pinch of salt. Pour the browned butter over the mixture and stir until the crumbs are well coated.
- 8
Bake
Spread the crumble mixture evenly on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes until golden brown. Allow to cool.
Raspberry Jam
- 9
- 10
Simmer
Let the mixture simmer for about 10-15 minutes until it thickens slightly. Remove from heat and allow to cool.
- 11
Store
Transfer the jam to a clean jar and refrigerate until ready to use.