Coconut Panna Cotta

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This dessert was a total fail. Like, it gets a 0 because we didn’t even eat it. It didn’t set up, and it’s like the coconut fat separated from the coconut water part. So sad, because they smelled great!

Coconut Panna Cotta

Coconut Panna Cotta with Blueberry Sauce

By Faith Durand April/May 2016 Issue

  • 2 13-1/2-oz. cans coconut milk, well shaken I did one can of low-fat because I ran out, and maybe this was the problem
  • 2 tsp. unflavored powdered gelatin I am wondering if the gelatin was expired?
  • 1/3 cup granulated sugar
  • 1 tsp. pure vanilla extract I also added 1/4 tsp. coconut extract.
  • Pinch table salt

 

You put one can of coconut milk in a pan and sprinkle the gelatin on top. Wait 5 minutes, then whisk in sugar and stir over medium for like 5 minutes until the sugar is dissolved. Then you add the other can of coconut milk and the vanilla and salt, and pour into your containers. Put in the fridge for 1-2 hours.

Recipe and instructions at link below:

http://www.finecooking.com/recipe/coconut-panna-cotta-with-blueberry-sauce

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