Coconut Panna Cotta
Ingredients
¼ cup water
1 ½ teaspoons gelatin
13.5 ounces coconut cream canned
⅓ cup sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup strawberries for serving
Directions
Combine the cool water and gelatin in a large bowl, stirring well. Allow it to rest while you proceed to the next step.
Combine the coconut cream, sugar, vanilla, and salt in a small saucepan over medium-high heat. Bring the mixture to a boil, then remove it from the heat.
Pour a small portion of the hot coconut mixture over the bloomed gelatin, whisking until smooth. Gradually add the remaining coconut mixture, whisking thoroughly.
Divide the liquid among 4 small bowls.
Place the bowls on a flat shelf in the fridge and let them chill until firm, approximately 6 hours or overnight.
Serve the chilled panna cotta directly in the bowls with fresh fruit for a simple presentation. Alternatively, release the panna cotta from the bowls by placing each bowl in a shallow dish of hot tap water for 30 to 60 seconds to loosen it. Then, invert the bowl onto a serving plate, tap the bottom of the bowl, and release the panna cotta. Serve chilled immediately with fresh fruit on top.
