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Coconut Panna Cotta
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Source: https://recipheon.com/en/recipes/desserts/coconut-panna-cotta
About this recipe
Coconut panna cotta is a creamy chilled dessert made with whipping cream, light coconut milk, sugar, vanilla, and agar-agar. Coconut milk provides a mild tropical flavor, while the cream creates a smooth, velvety texture. The agar-agar must be mixed thoroughly and briefly brought to a boil with the liquid so the dessert holds its shape after chilling. It is best to serve the panna cotta after several hours in the refrigerator, when it is set but still delicate.
Ingredients
250 ml whipping cream (30% fat)
150 ml light coconut milk
2 g pure agar powder
1 tablespoon sugar
a pinch of vanilla
Steps
Pour the whipping cream and light coconut milk into a saucepan, then add the sugar and vanilla.
Sprinkle the agar-agar into the cream and coconut milk mixture and stir thoroughly, especially along the bottom of the saucepan, where the powder collects most easily.
Bring the base to a clear boil, stirring along the bottom constantly. Reduce the heat and boil gently for 1–2 minutes until the mixture is uniform; follow the activation method required on the agar's package.
Pour the smooth, hot mixture into four small dishes. If you can see undissolved agar lumps, return to stirring and heating according to the product's instructions; straining them out reduces the amount of setting agent in the dessert.
Refrigerate the panna cotta for several hours, until the coconut and agar mixture is set and holds its shape when spooned.
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