COCONUT PANNA COTTA

This coconut panna cotta recipe is made with coconut milk, gelatin, heavy cream, sugar, and a candied peanut brittle.

COCONUT PANNA COTTA

INGREDIENTS
For the coconut panna cotta
  1. 1/4 cup plus 3 to 4 teaspoons water
  2. 2 teaspoons unflavored gelatin
  3. Mild vegetable oil, for the ramekins
  4. 1 (13- to 14-ounce) can coconut milk
  5. 1 cup heavy cream
  6. 1/2 cup granulated sugar
  7. Pinch kosher salt

For the candied peanut brittle
  1. 1/3 cup granulated sugar
  2. 3 to 4 teaspoons cold water
  3. 1/2 cup salted peanuts, coarsely crushed if desired

DIRECTIONS
Make the panna cotta
  • Pour the water in a shallow bowl, sprinkle with the gelatin, and let stand until the gelatin softens, about 2 minutes.
  • Slick eight 4-ounce ramekins with oil.
  • In a small saucepan over medium heat, heat the coconut milk, cream, sugar, and a pinch salt until hot but not simmering. Add the softened gelatin mixture and stir until completely dissolved.
  • Divide the panna cotta among the prepared ramekins, straining it if desired. Place in a roasting pan, cover with plastic wrap, and refrigerate until set, at least 4 hours and preferably 12 hours.
Candy the peanuts
  • While the panna cotta is in the fridge, place a long sheet of aluminum foil alongside the stovetop. Iin a heavy skillet over medium heat, mix the sugar with 3 to 4 teaspoons water. You want it to achieve the consistency of wet sand. Cook, occasionally tilting the skillet to swirl the mixture to ensure even browning, until the sugar is a deep caramel color, 5 to 10 minutes, depending on the size of your skillet. Do not stir the mixture. Working very quickly, remove the skillet from the heat, stir in the peanuts, and immediately pour it onto the foil and let it spill out into a flat amorphous blob. Let cool completely.