Creamy Coconut–Vanilla Bean Panna Cotta, served in vintage teacups, are a great make-ahead dessert for teatime.
Coconut–Vanilla Bean Panna Cotta
Yield: 6 (½-cup) servings • Preparation: 20 minutes • Cook: 3 minutes • Refrigerate: 4 hours
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- 3 tablespoons water
- 1 (.25-ounce) envelope unflavored gelatin
- 1 cup heavy whipping cream
- 1 (13.5-ounce) can coconut milk, such as Goya
- ½ cup confectioners’ sugar
- ¼ teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ¼ teaspoon coconut extract
- Garnish: fresh edible flowers*
- Place 6 teacups or 6 (½-cup) ramekins on a rimmed baking sheet. Set aside.
- Place water in a small bowl. Sprinkle gelatin over water, and let stand for 10 minutes.
- In a medium saucepan, combine cream, coconut milk, confectioners’ sugar, salt, and reserved vanilla-bean seeds, whisking well. Cook over medium-high heat until very hot but not boiling. Remove from heat, and add gelatin mixture, whisking until incorporated. Add coconut extract. Let mixture cool slightly so that it will not shatter delicate teacups.
- Divide cream mixture evenly among teacups, whisking frequently so vanilla-bean seeds do not settle at bottom.
- Cover with plastic wrap, not letting plastic wrap touch surface of cream mixture. Refrigerate until set, approximately 4 hours.
- Garnish each serving with fresh edible flowers, if desired.
- *We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530.
- • Transfer cream mixture to a liquid measuring cup with a pouring spout to make it easier to pour into teacups.
- • Panna cottas can be made a day in advance. Cover teacups with plastic wrap, but don’t let wrap touch surface of panna cottas.
TeaTime Magazine https://www.teatimemagazine.com/