COCONUT PANNA COTTA

By polloazul

Ingredients

• 1 1/4 cups boiling-hot water
• 1 2/3 cups sweetened flaked coconut
• 2 cups heavy cream plus additional if necessary
• 1 (1/4-oz) envelope unflavored gelatin (2 1/4 tsp)
• 2 tablespoons water
• 3 tablespoons sugar
• EQUIPMENT: 6 (5-oz) ramekins

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Pour boiling-hot water over coconut in a blender, then let soak 5 minutes. Blend well, about 30 seconds (use caution when blending hot liquids). Strain through a fine-mesh sieve into a large glass measure, pressing on solids until you have 1 cup coconut milk.
Add cream to coconut milk (to bring total to 3 cups).
Lightly oil ramekins. Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin has dissolved. Add cream mixture with sugar and a pinch of salt and heat over medium heat, stirring, until sugar has dissolved. Divide among ramekins and chill until set, at least 4 hours.
COOKS’ NOTE: Panna cotta can be chilled up to 1 day.