CHEF JEFF — ONE BYTE AT A TIME: Coconut Panna CottaThis traditional Puerto Rican dessert is served cold.
By: Herald Staff Report,
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.
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