Healthier coconut pannacotta with raspberry sauce
It is no secret that I worship The Kitchn, that it is one of the biggest sources of my inspiration and a Bible of sorts when it comes to my cooking. So when I saw this recipe, I knew I had to try it. And the occasion was perfect, since my dear G is recovering from his wisdom teeth extraction and is unable to eat anything more solid than jelly. I’ve actually modified the original recipe slightly as I always like to give it my own personal touch. This is a very easy and quick recipe, it requires very little time and the result is an elegant dessert which will make you look like a proficient chef with very little effort. Win-win! This will take you only 30 minutes to prepare, plus refrigeration.
- 400ml coconut milk
- 300ml cream of coconut (sweetened)
- gelatin for 700ml liquid (I used 1 and a half powder gelatin sachets)
- 1 tsp vanilla extract
- coconut butter for greasing
- Optional: raspberry sauce (see measures below)
- In a bowl, put half of the coconut milk with the gelatin and leave to bloom (about 5 to 10 minutes).
- Mix the other half of the coconut milk with the cream of coconut and whisk. Place in a pot on medium heat until it simmers.
- Add the vanilla and the bloomed gelatin and whisk until it’s all dissolved.
- Grease 6 ramekins with coconut butter and pour the mix. Refrigerate for a minimum of 3 hours.
- Raspberry sauce can be made by cooking 100g raspberries in a tablespoon of sugar and 25ml water until thick.
- Careful not to confuse cream of coconut with coconut cream, as they are two different things. Cream of coconut is what we should use in this recipe, as it’s already sweetened.