Coconut Milk Panna Cotta

Cool and creamy with a blissfully smooth texture, panna cotta is a simple dessert that you can make days in advance. Our gently lightened version swaps heavy cream for coconut milk and half-and-half, offering just the right amount of richness.

Coconut Milk Panna Cotta

2014-12-17 22:25:20

Serves 6

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Ingredients

1. 3 tablespoons cold water
2. 3 teaspoons powdered gelatin
3. 1 (13.6-ounce) can reduced-fat unsweetened coconut milk
4. 3⁄4 cup sugar
5. 1 vanilla bean, split lengthwise seeds scraped and reserved
6. 1 cup half-and-half
7. 3 cups reduced-fat plain yogurt
8. 2 teaspoons vanilla extract
9. Orange-Pomegranate Compote (recipe follows)
10. Garnish: toasted sweetened flaked coconut

Instructions

1. In a small bowl, stir together 3 tablespoons water and gelatin. Let stand at least 5 minutes.
2. In a medium saucepan over medium heat, combine coconut milk, sugar, and vanilla bean and reserved seeds. Cook, stirring occasionally, until sugar dissolves, 5 to 6 minutes. Remove from heat; whisk in gelatin mixture until dissolved. Discard vanilla bean.
3. In a large bowl, whisk together coconut milk mixture, half-and-half, yogurt, and vanilla until combined. Divide evenly among 6 to 8 small cups or serving dishes.
4. Let cool to room temperature. Cover with plastic wrap, and refrigerate until set, 6 to 8 hours or up to 3 days. Top with Orange-Pomegranate Compote and coconut just before serving.

Taste of the South https://tasteofthesouthmagazine.com/