Coconut Panna Cotta With Candied Peanuts Recipes

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COCONUT PANNA COTTA WITH PINEAPPLE SALSA



Coconut panna cotta with pineapple salsa image

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

2 x cans coconut milk
400ml full-fat milk
100g caster sugar
1 vanilla pod
2 x 12g sachets powdered gelatine
handful coconut chips, toasted
85g caster sugar
25g fresh root ginger , thinly sliced
250g fresh pineapple , cut into small pieces
1 red chilli , deseeded and finely chopped

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



Coconut Panna Cotta image

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

1 cup coconut milk, divided
1 (.25 ounce) package unflavored gelatin
1 cup heavy cream
4 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as needed

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



Keto Coconut Panna Cotta image

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

1/2 cup cold water
1 package Unflavored Gelatin (1/4 oz or 2.5 teaspoons)
13.5 ounces Full-Fat Coconut Milk
1/8 cup Truvia
1 teaspoon pure vanilla extract or coconut extract

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



Peach-Coconut Panna Cotta image

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

1 1/4 -ounce packet unflavored gelatin powder
1 cup milk
3 peaches, pitted, plus finely chopped peaches, for topping
1/3 cup coconut water
Juice of 1 lime
1 cup heavy cream
1/3 cup sugar

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



Coconut Panna Cotta with Candied Peanuts image

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

2 teaspoons unflavored gelatin
Vegetable oil, for the ramekins
One 13- to 14-ounce can coconut milk
1 cup heavy cream
1/2 cup plus 1/3 cup sugar
Kosher salt
1/2 cup salted peanuts

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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