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
Ingredients
- 3 tablespoons cold water
- 3 teaspoons powdered gelatin
- 1 (13.6-ounce) can reduced-fat unsweetened coconut milk
- 3⁄4 cup sugar
- 1 vanilla bean, split lengthwise seeds scraped and reserved
- 1 cup half-and-half
- 3 cups reduced-fat plain yogurt
- 2 teaspoons vanilla extract
- Orange-Pomegranate Compote (recipe follows)
- Garnish: toasted sweetened flaked coconut
Instructions
- In a small bowl, stir together 3 tablespoons water and gelatin. Let stand at least 5 minutes.
- 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.
- 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.
- 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/
Orange-Pomegranate Compote
2014-12-17 22:26:06
Ingredients
- 1 cup fresh orange segments
- 2 tablespoons fresh pomegranate seeds
- 1 tablespoon honey
- 1 teaspoon Champagne vinegar
Instructions
- In a medium bowl, stir together. Refrigerate until ready to use.
Taste of the South https://tasteofthesouthmagazine.com/