#Coconut Panna Cotta

[askwhatsforlunch]

Coconut Panna Cotta (Vegan)

These gorgeously creamy Coconut Panna Cotta make a light yet indulgent dessert to end a meal on a high note! Happy Saturday!

Ingredients (serves 2):

2 1/2 gelatin leaves

1 (400-millilitre/13.5-fluid ounce) coconut milk

1/4 cup golden caster sugar

1/2 pitaya (dragon fruit)

1/4 ripe mango

a small lime

Soak gelatin leaves in a bowl of cold water. Set aside.

Pour coconut milk into a medium saucepan, and heat over medium heat.

Once just simmering, stir in golden caster sugar until dissolved. Bring to a slow boil.

Once boiling, remove from the heat. Thoroughly squeeze water out of the gelatin leaves, and stir them into the hot coconut mixture until completely dissolved.

Pour coconut mixture into two large ramekins or serving bowls. Let cool completely, before placing in the refrigerator to chill and set overnight.

Cut pitaya and mango into cubes, and arrange on top of set panna cotta. Chill until serving time.

Serve Coconut Panna Cotta, grating a little lime zest on top.

[lingerieposts]

Cuisine Recipe

An elegant Italian panna cotta, easy and tasty, is the ideal dessert to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

[andyespinozaart]

Coconut Panna Cotta An elegant Italian panna cotta that is quick to make and delicious is the perfect after-dinner treat after an outdoor meal. Use coconut or soy cream in place of the cream for a vegan version.

[fullcravings]

Coconut Panna Cotta

[morethansalad]

Mango and Vanilla Panna Cotta with Passion Fruit Coulis (Vegan)

[vegan-nom-noms]

Vegan Coconut Panna Cotta With Strawberry Sauce

[najia-cooks]

[ID: A small bowl filled with a pale pink custard, garnished with a sprig of thyme and a curl of orange peel. A spoon sits to the left. End ID.]

Vegan blood orange panna cotta

Smooth, creamy, tangy, and subtly spiced with clove and white pepper, this easy dessert is sure to be a crowd-pleaser. Vanilla bean pasta and maple syrup deepen and lengthen the flavor, while a dash of lime juice brings an additional tart lift to the blood orange.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

1 13.5-ounce can of full fat coconut milk

1/2 cup blood orange juice (from about 2 blood oranges)

Zest of 1 blood orange, plus several thin strips for garnish, divided

1 Tbsp fresh-squeezed lime juice (about 1/2 lime)

1/2 tsp vanilla bean paste, or vanilla extract

7 tablespoons maple syrup

2 1/2 teaspoons agar agar flakes or 1 scant teaspoon agar agar powder (2g); or 5 tsp cornstarch

8 cloves, toasted and ground, or 1/2 tsp ground cloves

2 allspice berries, toasted and ground, or pinch ground allspice

4 white peppercorns, toasted and ground, or 1/4 tsp ground white pepper

Crack of black pepper

1/2 teaspoon salt

Thyme and dried sliced orange peel, for garnish

*A more acidic liquid will require more agar to set. If you omit the lime juice, you'll need to use a bit less agar--but I haven't tested the recipe this way.

Instructions:

1. If using whole spices, toast cloves, allspice berries, and white peppercorns in a dry skillet over medium heat for a minute until fragrant. Grind to a fine powder using a mortar and pestle or spice grinder. I found grinding the spices to be far more effective in this recipe than infusing whole spices, and I didn't notice a difference in texture in the final dish.

2. Use a microplane to zest a large blood orange. Halve and juice this and one more blood orange, or as necessary to achieve 1/2 cup of juice. Juice half a lime (or as necssary to achieve 1 Tbsp of liquid) and strain orange and lime juice of pulp.

3. Optionally, cut a section of the peel of the orange you did not zest; place it on a cutting board orange side down and carefully use a sharp knife to separate the white inner pith from the orange peel. Cut the peel into long, thin strips and dry in an oven on the lowest heat setting for about two hours while the panna cotta sets.

4. Add all ingredients (except garnishes) to a small saucepan and whisk to combine.

5. Bring to a boil over medium heat, whisking frequently. Simmer for 5 minutes, whisking constantly, to activate the agar.

6. Pour into silicone molds or serving bowls; cover and refrigerate for at least two hours to allow to set. Remove panna cotta from molds (if you've used them) and plate; garnish as desired. Serve cold.

[calpicowater]

Week 2/52: January 9th - January 15th 2023 | Alley 16 (Yakinunu Part 3) 🧢

Finally a day off after working for 6 days in a row. Went to eat yakiniku (Japanese bbq) for our “yakinunu” hangouts with Jesslyn LOL. Ordered the personal set with beef, chicken, pork, squid, mushrooms, zucchini, and seaweed. Came with rice! Grilled everything and ate slowly HAHAHAH. The beef was so good 😭 !!!! God I love beef on bbq. Got coconut pudding for dessert at Milko. So yums :’D Tried the double coconut pudding and the purple yam coconut pudding. DUANG DUANG DUANG!! First time going out and taking photos with new phone/camera!!!!! Really happy with the back camera’s quality. Front camera is wayyyyy too clear on this one while my old phone’s front camera is way too shitty...... I need something in between in order to get nice selfies KJKLSFJS but for now - mirror selfies with back camera are superior.

Side note it’s super warm in YVR right now... 12 degrees today... literally running around FREELY during the winter with thin clothes. Amazing really... Froze to death during Christmas break for a reason I guess LMAO. It’s been warm this entire January so far. Worth!!!! 

[alfsanpol]

Salted Caramel Coconut Panna Cotta

[carlcatron]

Recipe by Made With Pink

[featheredneststudio]

Coconut Panna Cotta

[passionateaboutbaking]

Cranberry Christmas Coconut Flan ... delicate and delicious!

Cranberry Christmas Coconut Flan … Simple, delicious and delicate, this vegan gluten-free set pudding is light and full of flavour. It’s a quick simple, stove top recipe that doesn’t take more than 15 minutes to make. Cranberries lend it a delicate pink hue and added texture. I love the way the flan sets, almost assuming and such a surprise to see the clean release from the mini bundt tin.…

[bagradbadalian]

Recipe for Tembleque de Coco Coconut Tembleque Tembleque, a traditional dessert served in Puerto Rico, is a creamy coconut milk-based dish often served around the holiday season. 1 cup milk, 1 pinch ground cinnamon or to taste, 1/2 teaspoon lime zest, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1.5 cups evaporated milk, 1/2 teaspoon salt, 1.5 cups coconut cream, 4 cups coconut milk, 1 teaspoon orange blossom water, 1.5 teaspoons vanilla extract, 2/3 cup white sugar, 1 cup cornstarch

[what-a-stupid-lamb]

Coconut Panna Cotta

[fullcravings]

Berry Coconut Panna Cotta (Dairy Free)

[morethansalad]

Granola Tarts with Vegan Raspberry Panna Cotta