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Chocolate Coconut Panna Cotta

Author: Amy Guittard/Susan Reid

Chocolate Coconut Panna Cotta Recipe

This silky, smooth, rich dessert is a perfect vehicle to show off the nuanced flavors of very good milk chocolate. The recipe is adapted from Amy Guittard's Guittard Chocolate Cookbook.

At a glance

Prep
Total
Yield
6 servings
Nutrition information

Ingredients

Choose your measure:

  • 1 1/2 cups coconut milk or heavy cream
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons sugar
  • 2/3 cup milk chocolate
  • 1 teaspoon vanilla extract
  • whipped cream and shaved chocolate, to garnish; optional

Instructions

  1. Pour the coconut milk (or heavy cream) into a medium saucepan and sprinkle the gelatin over it. Let sit for 10 minutes. Add the sugar and chocolate and whisk over medium-low heat until the gelatin dissolves and the chocolate melts. Remove from the heat and stir in the vanilla.
  2. Set a strainer over a large bowl and pour the chocolate mixture into it. Use a rubber spatula to press the mixture through the strainer.
  3. Pour the strained mixture into six 1/3-cup molds, ramekins, or custard cups. Cover with plastic wrap and refrigerate for 2 hours, or up to 12 hours.
  4. Serve in the ramekins, as shown, garnished with whipped cream and shaved chocolate if desired. Or if you wish, set the molds in a bowl of warm water for 1 minute. Invert onto serving plates, tapping the base of the mold until the panna cotta releases. Serve chilled.
  5. Store in the refrigerator, covered, for up to 1 week.

Nutrition Information

  • Serving Size 85g
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 230
  • Calories from Fat 162
  • Total Fat 18g
  • Saturated Fat 18g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Total Carbohydrate 18g
  • Dietary Fiber 1g
  • Sugars 15g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.