Have you ever made panna cotta? Panna cotta, meaning "cooked cream" in Italian, is a dessert made from sweetened cream thickened with gelatin and often times, molded, by pouring the mixture into ramekins. In this version, it's chocolate (hooray!) and just chilled in a serving dish - no need to "mold" individual servings.
This is a lovely, no-bake dessert that is perfect with summertime berries. It would really be perfect any time of year because it's so easy to make, and so delicious. It's also BOTH gluten and dairy free, which is helpful if you have friends or relatives with allergies or restrictions.
You should be able to find coconut cream in either the ethnic or the "drinks" section of the supermarket -- this is not coconut milk, but rather a much thicker, creamier version that can be used in various cocktails and desserts. Sometimes it's called cream of coconut. (My local Target has it as well.)
All it takes to make this impressive dessert is a little time with a saucepan on the stovetop, and vigorous whisking using your good arm muscles! The vigorous whisking is important because you don't want the gelatin to turn lumpy in the hot coconut milk/cream.
Enjoy!
Chocolate Panna Cotta
1 cup honey
1 - 13.5 oz. can coconut milk
1 - 13.5 oz. can coconut cream
1 cup unsweetened cocoa powder
2 Tbsp. unflavored gelatin
1 tsp. vanilla
1 - 13.5 oz. can coconut milk
1 - 13.5 oz. can coconut cream
1 cup unsweetened cocoa powder
2 Tbsp. unflavored gelatin
1 tsp. vanilla
In a medium saucepan over medium to low heat, whisk the coconut milk, coconut cream, honey and cocoa powder together. Cook and stir until it is hot but not boiling.
Slowly sprinkle the gelatin over the heated mixture. Whisk until completely combined.
Once the gelatin has dissolved, remove from the heat and stir in the vanilla.
Pour into a casserole or glass serving dish. Refrigerate for four hours, or overnight.
Garnish with whipped cream (or non dairy topping), and fresh fruit, and chocolate shavings or powdered sugar.
