Need something stunning for a dinner party that is gluten- and dairy-free?
Coconut panna cotta can be dressed up a bit with coconut flakes and some chopped fruits and become a show-stopper. It is low sugar as well, which is perfect for the waistline J
Coconut Panna Cotta (taken from https://www.thekitchn.com/recipe-coconut-panna-cotta-243618)
1 teaspoon coconut oil
1 (1/4 ounce) envelope unflavored powdered gelatin
1 (15-ounce) can coconut cream
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
For serving (optional): Toasted coconut chips
Place 6 (4-ounce) ramekins on a rimmed baking sheet and make sure that you have room for them in the refrigerator. Coat the ramekins with the coconut oil.
Place the gelatin in a small bowl, add ½ cup of the coconut cream, and whisk until smooth. Set aside to bloom for 5 minutes. Meanwhile, prepare the remaining the ingredients.
Place the remaining ½ coconut cream, and maple syrup in a small saucepan over medium heat until simmering. Remove the pan from the heat and stir in the vanilla and salt.
Add the bloomed gelatin and whisk until the gelatin is fully dissolved. Pour into the prepared ramekins. Refrigerate until set, 3 to 4 hours, or overnight.
To serve, remove the panna cottas from the refrigerator and invert the molds onto serving plates. A few minutes at room temperature should release the panna cotta from the mold. You can also remove stuck panna cotta by dunking the molds briefly in warm water before inverting. You can also serve the panna cotta straight in the mold.
Top with the crushed pineapple, toasted coconut, honey, or cherries, if using.
Salam from Gorontalo,