COCONUT PANNA COTTA WITH PINEAPPLE SALSA
We've squeezed the taste of Asia into an Italian classic to create a creamy, rich, and tangy panna cotta. Teamed with a fruity salsa this pudding is hard to resist
Provided by Sara Buenfeld
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
- Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
- For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
- To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.
Nutrition Facts : Calories 418 calories, Fat 25 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.49 milligram of sodium
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
KETO COCONUT PANNA COTTA
This simple Coconut Pannacotta recipe is so sweet, creamy & yummy that it will become one of your go-to desserts. It is easy, delicious, dairy-free, and low carb.
Provided by URVASHI PITRE
Categories Desserts
Time 20m
Number Of Ingredients 5
Steps:
- In a medium saucepan, place water, coconut milk, and Truvia and whisk well. Sprinkle gelatin a little at a time, whisking continually. You may see a few small lumps, but these will disappear once you heat the mixture. Cook over medium heat, whisking frequently until the gelatin and Truvia have dissolved.
- Remove from heat and stir in coconut or vanilla extract.
- Pour cream into six 4-oz serving dishes. Refrigerate for at least 4-6 hours for a firm panna cotta.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Protein 1 g, Fat 13 g, SaturatedFat 12 g, Sodium 9 mg, ServingSize 1 serving
PEACH-COCONUT PANNA COTTA
Pureed peaches add a lovely pale orange color and fresh flavor to these softly set panna cottas. The coconut flavor, from coconut water, is very mild and could be easily swapped with another lightly sweetened juice.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over the milk; let bloom 5 minutes.
- Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly.
- Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.
COCONUT PANNA COTTA WITH CANDIED PEANUTS
Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
Provided by Food Network Kitchen
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
- Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
- Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
- Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
- When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.
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- Add the heavy cream to a medium size pot and sprinkle the gelatin over top and let it sit for 1 minute until it blooms.
- Stir the mixture and then whisk in the coconut milk, sugar and vanilla bean seeds, and scald over medium-low heat, about 5 minutes.
- Strain the mixture and then evenly pour it into single serving bowls or dishes. Let stand in the refrigerator for 2 to 4 hours or until it is set and firm.
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- Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
- Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
- While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
PANDAN COCONUT PANNA COTTA - AN ITALIAN VELVETY DESSERT
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5/5 (5)Category DessertCuisine Asian Fusion, ItalianTotal Time 7 hrs
- In a blender, combine chopped pandan leaves and 1/4 c of water. Put a blender on medium speed to blend the leave. Add more water if needed throughout the process, try not to exceed 1/2 c of water. In case you need more liquid to work with, gradually add extra 1 tbsp until all the leaves have blended well. Strain the liquid. Discard the leftover pandan pulp. Keep the green juice.
- In a medium pot, heat up cream, coconut milk, pandan leaves juice and sugar on medium heat, swirl constantly until sugar dissolve (simmer for about 6-10 minutes). Do not let the mixture boil or it will be separated.
- Take the pot off the stove. Squeeze excess water out of gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved.
COCONUT PANNA COTTA - ASIAN FOOD RECIPES AND TECHNIQUES
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Estimated Reading Time 7 mins
- Heat up ingredients (C) over a small flame, add the blended pandan leaves and boil for a minute.
- Strain the boiled liquid through a strainer to remove the leaves to make sure it is creamy and without a trace of grittiness or lumps.
COCONUT PANNA COTTA - THE LITTLE EPICUREAN
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3/5 (1)Category DessertCuisine American, FilipinoTotal Time 6 hrs 20 mins
- Pour well shaken coconut milk in a shallow pan. Set over medium heat and bring to a simmer. The mixture will bubble and thicken as the water evaporates from the coconut milk.
COCONUT PANNA COTTA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4/5 (5)Total Time 4 hrs 10 minsCategory DessertCalories 239 per serving
- Pour the water in a shallow bowl, sprinkle with the gelatin, and let stand until the gelatin softens, about 2 minutes.
- While the panna cotta is in the fridge, place a long sheet of aluminum foil alongside the stovetop. Iin a heavy skillet over medium heat, mix the sugar with 3 to 4 teaspoons water. You want it to achieve the consistency of wet sand. Cook, occasionally tilting the skillet to swirl the mixture to ensure even browning, until the sugar is a deep caramel color, 5 to 10 minutes, depending on the size of your skillet. Do not stir the mixture. Working very quickly, remove the skillet from the heat, stir in the peanuts, and immediately pour it onto the foil and let it spill out into a flat amorphous blob. Let cool completely.
- When ready to serve, run a sharp knife around the edge of each ramekin, then invert the panna cotta onto serving plates. Coarsely chop or finely crush the peanut brittle and sprinkle it over the coconut panna cotta.
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- Pour the coconut milk (or heavy cream) into a medium saucepan and sprinkle the gelatin over it.
- Let sit for 10 minutes. Add the sugar and chocolate and whisk over medium-low heat until the gelatin dissolves and the chocolate melts.
- Remove from the heat and stir in the vanilla., Set a strainer over a large bowl and pour the chocolate mixture into it.
- Use a rubber spatula to press the mixture through the strainer., Pour the strained mixture into six 1/3-cup molds, ramekins, or custard cups.
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