Coconut Cardamom Panna Cotta

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"Coconut and Cardamom - how can you possibly go wrong?"

Original is 6 servings


  • Serving Size: 1 (177.1 g)
  • Calories 251.1
  • Total Fat - 16.7 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 22.5 mg
  • Sodium - 105.6 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 16.6 g
  • Protein - 3.9 g
  • Calcium - 87.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 73.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a small saucepan, warm the half-and-half over medium-low heat. Do not allow to simmer. Add sugar, stir to dissolve, then add cardamom and salt. Turn off heat and let cool.

Step 2

Stir the coconut milk into the cream mixture.

Step 3

Put gelatin in a small bowl and add 2 tablespoons cold water. Let dissolve, about 5 minutes, then add to half-and-half mixture; stir well. Strain through a fine-meshed sieve into a large measuring cup.

Step 4

Pour mixture into six 4-ounce ramekins or custard cups. Cover with plastic wrap and refrigerate until firm, about 2 hours. (May be made several hours or up to a day in advance.)

Step 5

Put berries in a bowl and sprinkle with the sugar and grated ginger. Mix gently and macerate for 10 minutes. Add slices of nectarine or peach.

Step 6

To serve, run a knife around edge of ramekin, then invert ramekin over dish. Shake gently to unmold. Surround panna cotta with fruit, or serve in ramekin with fruit on top.


No special items needed.

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