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Home Cooking 2

Coconut Panna Cotta Success

Tracy L. | Aug 21, 2005 04:47 PM

Last night I wanted to make a light dessert using ingredients I had on hand, I had a can each of coconut milk, mango nectar, a mango, half and half and some rum. After a little thought I decided to make a variation on Panna Cotta. I have an admission to make , I have never tried Panna Cotta so I am not sure if it can even be called Panna Cotta and apologize to any purists out there. Anyway, I found a yogurt p.c. recipe in epicurious and substituted the yogurt with coconut milk. Much to my delight I found the p.c. very easy to make and made a simple sauce out of the mango nectar and rum. In fact it was so easy that it reduced on the stove while I did the dinner dishes. The only part of the dessert that took effort was peeling and cutting the mango and it even cut like butter! All in all it turned out great. It was very light and refreshing, amazingly smooth and the coconut flavor pleasingly sweet but not overly sweet. I am looking forward to trying more traditional Panna Cotta now that I have entered a new realm of dessert making.

Only one question came up as I was making the dessert. I did a quickie web search of p.c. recipes and noticed some of the recipes suggested using vegetable spray on the ramekins. Wouldn’t that effect the taste of the dessert? Again, I used what I had on hand and I didn’t have ramekins so I used plastic drinking cups. The desserts popped out with very little effort.


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