Coconut milk chocolate panna cotta

“Never underestimate the power of chocolate!”

I call it quite a harmless dessert. There is no cream in it, it tastes quite rich and yet light. Besides a good chocolate dessert once in a while never hurt anyone. I served this to quite a few people already and everyone asked for more!
I have been playing a bit with textures and consistency – trying out regular coconut milk and then light, mixing in different amount of gelatin. If there is an important dinner or occasion for the dessert and I really want to be a 100% sure it will work, I never use new brands and stick to what I already know. My mistake learned with this one – not to replace 2 key ingredients at the same time! probably going with one at a time would be much more reliable.

* 1 can light coconut milk
* 5 teaspoons of cacao powder (pure, no sugar)
* 1 shot of espresso (use instant coffee if espresso is not available – 2 teaspoons)
* Half vanilla bean
* 4 teaspoons sugar
* 2 teaspoons gelatin (Dr.Oetker)

Dissolve gelatin in a few tablespoons of water.
Shake the can of coconut milk well before opening. Pour in a pan and warm it up over medium heat – don’t let it come to a boil. Mix in all of the ingredients. Split vanilla bean, scrape out all of the seeds and through the shell in as well. Mix until no lumps from cacao remain. Stir in the gelatin.
Pour in cups or glasses through a fine mesh sieve. Refrigerate for a couple of hours or best – overnight.
The taste reminds me of chocolate ice cream, but in different shape. If using regular coconut milk and adding an additional teaspoon of gelatin, the consistency turns out almost like chocolate mousse. Experiment, try the taste while stirring all of the ingredients in the pot. Maybe you’ll fancy a bit more of coffee or less sugar.
I absolutely love it with raspberries. Either fresh or blended frozen. Honestly – a gorgeous dessert!
Bon appétit!

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