Avocado Coconut Panna Cotta

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Avocado Coconut Panna Cotta

Avocado Coconut Panna Cotta

Ingredients:
  • 1 Tablespoon powdered Gelatin
  • 1 can Cream of Coconut
  • 1 1/2 cans Coconut Milk
  • 1/2 cup Wholly® Chunky Avocado dip (100% Hass Avocado)
  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Cilantro, minced
  • 1/2 cup Unsweetened Shredded Coconut , toasted
  • 1 cup Rum
  • 1 cup Brown Sugar
  • (Optional) Coconut oil
Instructions
  1. Add the gelatin to a small bowl and add 2 tablespoons of cool water. Set to the side for a few minutes.
  2. In a small saucepot, add the cream of coconut and 1/2 can of coconut milk. Reserve the other 1/2 of coconut milk. Bring to a simmer then turn the heat off.
  3. In a food processor, add the Wholly Chunky Avocado dip and the remaining 1/2 can of coconut milk and blend on high to evenly incorporate the avocado into the coconut milk. Once the mixture is smooth, add it to the pot with the cream of coconut and stir to incorporate evenly.
  4. Add the softened gelatin to the pot and stir until the gelatin is completely dissolved.
  5. Add the coconut mixture to a large mixing bowl and stir to cool. Stir often for 10 minutes or until the mixture cools and begins to thicken. Once it has thickened, evenly add the mix to 4 small ramekins or silicone cups. Refrigerate for 3-4 hours. For easy removal later, you can add a bit of coconut oil on the inside of the ramekins.
  6. In a large sauté pan over medium heat, add the rum and brown sugar. Cook for 10-12 minutes or until the liquid has reduced and resembles honey or syrup then remove from the heat and let cool slightly.
  7. When the panna cotta is just about finished setting, add the heavy cream to a large mixing bowl and whip to stiff peaks (about 3-4 minutes) then add the cilantro and fold in gently to evenly incorporate.
  8. To plate, run a knife along the inside of the ramekin to release the panna cotta. Place the panna cotta onto the center of a plate, then add some of the whip over the top and sprinkle a bit of the toasted coconut shred over the top. Drizzle a teaspoon the rum sauce around the plate and serve.
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