Bounty Panna Cotta
Bounty Panna Cotta
Ingredients
For the Panna Cotta
- 1 1/2 cups plain Greek yogurt
- 13.5 fluid ounces full-fat coconut milk, (1 can)
- 2 teaspoons powdered gelatin
For the Topping and Garnish
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
- 1/2 cup shredded coconut, for garnish
Instructions
- 1
In a small saucepan, gently heat 1/4 cup of the coconut milk over low heat. Do not boil. Once warm, sprinkle the powdered gelatin over the warm coconut milk and whisk continuously until the gelatin is completely dissolved. Remove from heat.
⏱️ 3 min
- 2
In a clear glass bowl or a medium mixing bowl, combine the plain Greek yogurt and the remaining coconut milk. Pour the dissolved gelatin mixture into the yogurt and coconut milk mixture.
⏱️ 2 min
- 3
Using an electric hand mixer, thoroughly blend the ingredients until the mixture is smooth, creamy, and well combined. Ensure there are no lumps.
⏱️ 5 min
- 4
Carefully pour the prepared panna cotta mixture into four individual cylindrical molds or ramekins.
⏱️ 2 min
- 5
Place the molds in the refrigerator and chill for at least 2 hours, or until the panna cotta is completely set. For best results, chill overnight.
⏱️ 120 min - 6
While the panna cotta is chilling, prepare the bitter cocoa cream. In a small, heatproof bowl, combine the chopped dark chocolate and heavy cream. Heat gently over a double boiler or in the microwave in 30-second intervals, stirring until the chocolate is melted and the mixture is smooth and glossy.
⏱️ 3 min
- 7
Once the panna cotta is set, carefully unmold each onto a serving plate. If using ramekins, you may need to briefly dip the bottom in warm water to help release it.
⏱️ 2 min
- 8
Generously drizzle the prepared bitter cocoa cream over the top and sides of each panna cotta.
⏱️ 1 min
- 9
Finish by sprinkling a generous amount of shredded coconut over the chocolate-covered panna cotta for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bounty Panna Cotta
Ingredients
For the Panna Cotta
- 1 1/2 cups plain Greek yogurt
- 13.5 fluid ounces full-fat coconut milk, (1 can)
- 2 teaspoons powdered gelatin
For the Topping and Garnish
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
- 1/2 cup shredded coconut, for garnish
Instructions
- 1
In a small saucepan, gently heat 1/4 cup of the coconut milk over low heat. Do not boil. Once warm, sprinkle the powdered gelatin over the warm coconut milk and whisk continuously until the gelatin is completely dissolved. Remove from heat.
⏱️ 3 min - 2
In a clear glass bowl or a medium mixing bowl, combine the plain Greek yogurt and the remaining coconut milk. Pour the dissolved gelatin mixture into the yogurt and coconut milk mixture.
⏱️ 2 min - 3
Using an electric hand mixer, thoroughly blend the ingredients until the mixture is smooth, creamy, and well combined. Ensure there are no lumps.
⏱️ 5 min - 4
Carefully pour the prepared panna cotta mixture into four individual cylindrical molds or ramekins.
⏱️ 2 min - 5
Place the molds in the refrigerator and chill for at least 2 hours, or until the panna cotta is completely set. For best results, chill overnight.
⏱️ 120 min - 6
While the panna cotta is chilling, prepare the bitter cocoa cream. In a small, heatproof bowl, combine the chopped dark chocolate and heavy cream. Heat gently over a double boiler or in the microwave in 30-second intervals, stirring until the chocolate is melted and the mixture is smooth and glossy.
⏱️ 3 min - 7
Once the panna cotta is set, carefully unmold each onto a serving plate. If using ramekins, you may need to briefly dip the bottom in warm water to help release it.
⏱️ 2 min - 8
Generously drizzle the prepared bitter cocoa cream over the top and sides of each panna cotta.
⏱️ 1 min - 9
Finish by sprinkling a generous amount of shredded coconut over the chocolate-covered panna cotta for garnish.
⏱️ 1 min