Chocolate Coconut Panna Cotta

Smell of Rosemary - Chocolate Coconut Panna Cotta - Top

Panna cotta is an Italian dessert of cream sweetened with sugar and vanilla and thickened with gelatin and molded into the shape of the container it is poured into. Translated literally, panna cotta means cream cooked, but the ingredients are only warmed enough to melt the chocolate and dissolve the gelatin.  Indulge in this chocolate dessert that takes only minutes to make, but plan ahead by allowing at least two hours for chilling in the refrigerator.

Ingredients

1 ½ cups of coconut milk or heavy cream
1 ½ teaspoons of unflavored gelatin
2 tablespoons of sugar
2/3 cup of chocolate of your choice
1 teaspoon of vanilla extract

Use the coconut milk instead of the cream for a vegan treat!

Smell of Rosemary - Chocolate Coconut Panna Cotta - Ingredients

Pour the coconut milk or cream into a small saucepan, sprinkle gelatin over the top and let stand for about 10 minutes.

Smell of Rosemary - Chocolate Coconut Panna Cotta - Dissolving the Gelatin

Add sugar and chocolate and heat on medium-low heat, until chocolate melts and gelatin dissolves.

Smell of Rosemary - Chocolate Coconut Panna Cotta - Heating Cream and Chocolate

Place a mesh strainer over the large bowl and strain the chocolate mixture into the bowl.

Smell of Rosemary - Chocolate Coconut Panna Cotta - Straining Panna Cotta thru a Mesh Sieve
Divide chocolate mixture into six 1/3 cup molds or ramekins or other small containers. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours.

Smell of Rosemary - Chocolate Coconut Panna Cotta

Serve panna cotta with whipped cream and chocolate shavings.

Smell of Rosemary - Chocolate Coconut Panna Cotta

This recipe serves 6.

Smell of Rosemary - Chocolate Coconut Panna Cotta - Bottom

Prep time about 15 minutes.

Chill time 2 hours.

Recipe inspired by a recipe found in “Sift Holiday 2017″ magazine”.

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2 Responses

  1. Kathryn says:

    This looks like a yummy treat that I must try! I love anything that involves chocolate!

    • Izabella Walker says:

      Kathryn,

      thank you. I am a big chocolate lover as well! In this recipe, you can use any type of chocolate. Good luck with the recipe.

      Izabella

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