CHEF JEFF — ONE BYTE AT A TIME: Coconut Panna Cotta

This traditional Puerto Rican dessert is served cold.

Coconut Panna Cotta

1 10-ounce can coconut milk

10 ounces heavy cream

½ cup sugar

1 packet unflavored gelatin

1 teaspoon vanilla extract

Ground cinnamon or fresh mint to garnish

In small bowl, sprinkle gelatin over teaspoon of water. Let stand until it dissolves. Pour t coconut milk, heavy cream into saucepan along with sugar. Heat over medium, whisking, until sugar is dissolved and liquid is about to boil. Remove from heat. Whisk in gelatin until it is fully dissolved, lump-free. Pour into 1-quart container or divide into 4 individual glasses or sherbet dishes. Chill until firm, 3 to 4 hours.

Yield: Serves 4.

Approximate nutritional analysis per serving: 504 calories, 74 percent of calories from fat, 42.8 grams fat (31 grams saturated), 103 milligrams cholesterol, 4.5 grams protein, 29.4 grams carbohydrates, no fiber, 42 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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