Coconut Panna Cotta

Panna Cotta

Last week The Browns boarded a flight and headed to Asheville, NC to The Billy Graham Retreat Center at The Cove. Our great friends Ernie Haase and Signature Sound were hosting a gospel music retreat and we were privileged to sing and fellowship in the beautiful Blue Ridge Mountains of North Carolina.Cove The Cove is one of the most beautiful retreat centers I have ever been in and when we sat down to eat I thought I had died and gone to culinary heaven!! I wish I could name you off the menu but you will just have to make a trip there yourself to find out….. but, if we skip to everyone’s favorite part of the meal I can tell you lots about the dessert! The sweet lady helping us that evening explained it like this, “For dessert, you are having Coconut Panna Cotta, a very light dessert that is mostly cream and milk with just a little bit of gelatin added it to make it just firm enough!!” I loved her easy explanation of this delightful dish, so I rushed right home and tried it out for myself! Not only is it easy to make, it can be made with a variety of toppings and flavors!

Coconut Panna Cotta

1/3 c. coconut milk

1 envelope unflavored gelatin (.25 ounce)

2 ½ c. heavy whipping cream

½ c. sugar 1

½ tsp. vanilla P

our coconut milk into a small bowl and stir in the gelatin. Set aside. In a saucepan, stir together the heavy whipping cream and sugar. Bring to boil over medium heat, watching carefully. Pour the gelatin and milk into the cream mixture, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into 6 individual ramekins. Cool, uncovered at room temperature. When cool, cover with plastic wrap and refrigerate for 4 hours.

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