Coconut Caramel Panna Cottas


Photo: Coconut Caramel Panna Cottas

3 1/2 tsp. unflavored gelatin

1/3 cup whole cup

3/4 cup sugar

1 (14 1/2-15 oz.) can unsweetened coconut milk, well stirred

1 cup well-stirred canned cream of coconut

1 cup heavy cream

3 tablespoons light rum

In a small bowl add the whole milk and sprinkle the gelatin over the top to soften; set aside. In a dry heavy saucepan cook sugar over medium heat, stirring slowly with a fork, until melted and golden. Cook caramel without stirring until deep golden. Evenly coat the bottoms of 8 3/4 cup molds with the caramel.

In a large saucepan bring the coconut milk and cream of coconut just to boil, stirring. Remove from heat and add the softened gelatin mixture, stirring until dissolved. Stir in heavy cream and rum. Cool mixture for 30 minutes. Stir panna cotta well and pour evenly into the  molds. Cool completely and then refrigerate until firm.

To unmold, dip the bottoms of the molds into hot water. Run a thin knife around the edges and invert onto serving dishes.

25 thoughts on “Coconut Caramel Panna Cottas

  1. This looks like it might kill me – but I would be so happy on the way out!
    Looks delish… and terribly tempting!
    Do you think it would be possible to do this with goat milk and/or almond milk, instead of the cream and whole milk? I’m thinking of my lactose-intolerant hubs…

  2. Pingback: Reblog / Link Project: maggiesonebuttkitchen on Coconut Caramel Panna Cotta | ft. // la vie éclectique

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