Coconut Panna Cotta with Baby Pears

By Shadesofcinnamon

I have tried Panna Cotta in absolutely every restaurant that I have been to, all over the world.  So there is no denying that I consider myself a bit of a connoisseur on Panne Cotta. I have never made it because I like to keep it as a treat when I am out.  But then Kelly came home from California, and with her, this delicious coconut Panna Cotta which she made for us .  It was different to any other that I had tasted.  Normally it is made with cream, milk and sugar, but this one was made with coconut milk, yoghurt and sweetened with agave syrup, making it a healthier option. It was subtle, yet with just enough coconut flavor to give it interest, and  to top it all, the perfect consistency.  I was also under the impression that it wasnt easy to make because I have had so many that were  too hard , and I always thought that if the chefs couldn’t  get it right, then I was certainly not going to attempt it.

But hey presto this one is Perfect, so give it a try if you like coconut milk.

An Italian restauranteur friend once told me  -  ”Panna cotta should be like a young woman’s breasts – firm yet slightly wobbly to the touch”  What an apt way of putting it .

It is traditionally from Northern Italy in the Piedmont, but is eaten all over Italy where it is served with Fruitti di bosco,  (Fruits of the Forest ) which are mixed wild berries  or with a chocolate sauce.  I have added some gorgeous baby tinned pears in a little Agave syrup to slightly sweeten them. I think this is a more subtle flavor as opposed to the mixed fruit which can sometimes be a bit sour and overpowering.

Coconut Panna Cotta with baby pears   Author: Kelly Thomas Recipe type: Dessert Serves: 10 Prep time: 20 mins Total time: 20 mins Print   Ingredients
  • 1 (140z) can coconut milk
  • 3 leaves gelatine
  • 1 vanilla bean pod
  • 4 Tablespoons agave syrup or honey
  • 1 cup plain yoghurt
Instructions
  1. Lightly spray 10 muffin silicone cups with Spray and Cook or oil lightly.
  2. Split the vanilla bean pod and add the seeds and the pod to the can of coconut milk and heat until boiling. Take off the heat.
  3. Place the 3 leaves of gelatine in a small amount of water to soften.
  4. Squeeze out excess water from gelatine and add the soften leaves to the pan of boiled coconut milk.
  5. Whisk until dissolved.
  6. Add the agave syrup.
  7. whisk in the yoghurt and then pour into the prepared silicone cups.
  8. Allow to set overnight.
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