The Coconut Cream Panna Cotta

Servings:

8-10 servings

Prep Time:

25 minutes

Cook Time:

None

Total Time:

25 minutes

Description:

A creamy and refreshing dessert featuring coconut cream, lime zest, and toasted coconut flakes.

Ingredients:

For the Coconut Cream:

• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon unsweetened shredded coconut

For the Lime Syrup:

• 1 cup water
• 1 cup granulated sugar
• Juice of 1 lime

For the Toasted Coconut Flakes:

• 1/2 cup unsweetened shredded coconut
• 1 tablespoon granulated sugar

Instructions:

Make the Coconut Cream:

In a medium saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot and frothy.

Stir in the Shredded Coconut:

Remove the saucepan from the heat and stir in the shredded coconut. Let it steep for 10-15 minutes, or until the mixture has cooled to room temperature.

Strain the Cream:

Strain the coconut cream into a clean container, discarding the solids.

Make the Lime Syrup:

In a small saucepan, combine the water and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

Add the Lime Juice:

Remove the saucepan from the heat and stir in the lime juice.

Toast the Coconut Flakes:

Preheat your oven to 350°F (180°C). Spread the unsweetened shredded coconut on a baking sheet. Bake for 5-7 minutes, or until lightly toasted.

Combine the Cream and Syrup:

In a large bowl, whisk together the coconut cream, lime syrup, and toasted coconut flakes.

Chill the Mixture:

Refrigerate the mixture for at least 4 hours, or until chilled and set.

Serve:

Spoon the Coconut Cream Panna Cotta into individual serving cups. Garnish with additional toasted coconut flakes and a sprinkle of lime zest, if desired.