Coconut milk and heavy cream combine into a wobbly and luscious coconut panna cotta dessert topped with a sweet, nutty crunch. The brittle is also especially good when made with macadamia nuts in place of peanuts.–Food Network Kitchen
LC What Folks Are Saying About This Recipe Note
“Absolutely delicious.” “This is really very dangerous.” “No work at all for such a spectacular result.” “Lovely and smooth and soft.” “I’m in love!” “The easiest panna cotta I have made.” “So gosh darned good I had three of these coconut panna cotta, one after another, and my hand is hovering over the fourth.” That’s what folks are saying about this coconut panna cotta recipe.
Special Equipment: Eight 4-ounce ramekins
Coconut Panna Cotta Recipe
- Quick Glance
- 15 M
- 4 H, 10 M
- Serves 8
- For the coconut panna cotta
- 1/4 cup plus 3 to 4 teaspoons water
- 2 teaspoons unflavored gelatin
- Mild vegetable oil, for the ramekins
- 1 (13- to 14-ounce) can coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Pinch kosher salt
- For the candied peanut brittle
- 1/3 cup granulated sugar
- 3 to 4 teaspoons cold water
- 1/2 cup salted peanuts, coarsely crushed if desired
- Make the panna cotta
- 1. Pour the water in a shallow bowl, sprinkle with the gelatin, and let stand until the gelatin softens, about 2 minutes.
- 2. Slick eight 4-ounce ramekins with oil.
- 3. In a small saucepan over medium heat, heat the coconut milk, cream, sugar, and a pinch salt until hot but not simmering. Add the softened gelatin mixture and stir until completely dissolved.
- 4. Divide the panna cotta among the prepared ramekins, straining it if desired. Place in a roasting pan, cover with plastic wrap, and refrigerate until set, at least 4 hours and preferably 12 hours.
- Candy the peanuts
- 5. 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.
- To serve
- 6. 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.
- Coconut Panna Cotta With Candied Macadamia Brittle
- Swap the peanuts for lightly roasted and salted macadamia nuts.
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Coconut Panna Cotta Recipe © 2014 Food Network Kitchen. Photo © 2014 Armando Rafael Moutela. All rights reserved.
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