Egg Cup Coconut Panna Cotta

This panna cotta recipe is lightened up with the beautiful flavor of coconut milk. If desiring a richer panna cotta, choose heavy cream as a compliment to the coconut milk. For a lighter touch, half-and-half works great. The recipe features an option to celebrate Easter by preparing the panna cotta in egg cups. Fun egg cups may be found at many stores, online or in thrift and antique stores. It will add an unexpected, special touch to your holiday table! The volume of the recipe is a bit over 2 cups so substituting other containers which would hold that volume will work as well.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 4 10

Servings Aproximately 12 egg cups or 2 cups panna cotta

Calories 80kcal

Author Toni Dash

Ingredients

1 packet Gelatin
1 cup Silk Coconut Milk
1 cup Half-and-Half or Heavy Cream
1 teaspoon Vanilla Extract
¼ cup finely granulated Sugar
Optional Garnish: mini Mint leaves

Instructions

In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside.
In a heavy, medium saucepan, combine coconut milk, half-and-half or cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved.
Add gelatin mixture (which will be solidified); whisk to dissolve gelatin and fully combine with cream mixture.
Place egg cups on a baking sheet (to keep them stable when in refrigerator). Pour prepared mixture into egg cups and place in the refrigerator for 4 hours

Nutrition