Coconut Panna Cotta w/Papaya Gelee
This Coconut Panna Cotta with Papaya Gelee recipe makes an easy dessert but will require at least 4 hours in the refrigerator.
Makes 6-8 servings.
•1 14 oz can coconut cream
•1/4 cup water
•2 packages (1/4 ounce each) unflavored gelatin
•1 15 oz can Cream of Coconut (Coco Lopez)
•1 red papaya
•1 cup water, divided
•1-3 tablespoons agave nectar, simple syrup, or sugar (to taste)
•sugar palm fruit (kaong), for garnish (optional)
Coconut Panna Cotta:
In a saucepan, combine 1 cup of coconut cream with 1/4 cup of water. Sprinkle 1 package gelatin over the coconut cream and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatin dissolves completely.
Add the remaining coconut cream and cream of coconut, and cook over medium heat until steam arises, stirring periodically. Turn off the heat, cover the pan, and allow to sit for about 20 minutes.
Pour the mixture into your ramekins or serving cups and chill in the refrigerator for at least 4 hours.
Slice the papaya in half and remove the seeds. Dice about 1 cup of papaya and blend thoroughly in a blender. Pass the pulp through a sieve. Set aside.
Sprinkle 1 package gelatin over 1/2 cup cold water, let stand 1 minute. Take other 1/2 cup of water and bring it to a boil, add to gelatin mixture and stir thoroughly, until the gelatin dissolves, about 5 minutes. Stir in the papaya puree. Sweeten to taste, depending on the ripeness and flavor of the papaya with sugar or simple syrup.
When the coconut panna cotta layer is firm, add a layer of papaya gelee to each ramekin/serving cup. Return to refrigerator and chill for another 4 hours.
Garnish before serving with fresh papaya and sugar palm fruit (kaong)*, if desired. Serve within 24 hours.