COCONUT PANNA COTTA Recipe

6

Ingredients

6 SERVINGS
Quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it. The water and fat in coconut milk will tend to separate a bit, but that won't detract fr
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

Preparation

Step 1

Pour boiling-hot water over coconut in a blender, then let soak 5 minutes. Blend well, about 30 seconds.

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.