Coconut Panna Cotta with Ginger Syrup

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5 from 2 votes

Coconut Panna Cotta with Ginger Syrup

Silky smooth panna cotta. Spicy, gingery syrup. A light dessert that's simple to prepare and perfect for after dinner.

Prep Time10

Cook Time30

Chilling Time4

Course: Dessert

Cuisine: Fusion Food

Keyword: Coconut Panna Cotta, dairy-free

Servings:

Calories: 162kcal

Author: The Subversive Table | Lis Lam

Ingredients

Coconut Panna Cotta

1 can 400ml/14.5 oz coconut milk (not the boxed kind or “light” version)
1/4 cup sugar
1/2 cup water
2 tsp gelatine

Ginger Syrup

1 cup water
1/2 cup sugar
1/2 cup sliced ginger

Garnish

crystalized ginger, cut into thin strips (optional)

Instructions

Make Ginger Syrup

In a small sauce pan, combine water and sugar and bring to a boil. Mix with spoon until the sugar dissolves. Add sliced ginger. Lower heat and simmer until dark and syrupy, about 25-30 minutes. Remove from heat and set aside to cool. Store in the refrigerator in a sealed container with some of the boiled ginger slices. This will keep for a long time this way, as long as the ginger slices are covered in liquid.

Make Panna Cotta

Bloom gelatine. In a small bowl, add water. Carefully sprinkle the gelatine over the top. Make sure to spread the granules evenly and not in one clump. Set aside to bloom, about 5 minutes.
Heat coconut milk. Meanwhile, heat the coconut milk until the liquid is warm and just starts to steam. If the coconut milk comes out in clumps, that's ok. Whisk and the problem should be resolved.
Add sugar. Whisk until combined. Remove from heat and whisk in the gelatine mixture.
Pour into small glasses or ramekins. To make the pouring easier, use a large measuring cup. Chill for at least 2-4 hours, preferably overnight.

Serving

When serving, spoon 1-2 teaspoons of the ginger syrup over the top of each cup/ramekin. There should be a very thin layer of ginger syrup that floats over the top of the firmed up panna cotta.
Optional: use small slices of crystalized ginger for garnish, if desired. Serve with additional ginger syrup so that people can help themselves to more.

Notes

*This recipes is easy to multiply. Simply double, triple, or quadruple the ingredients. Just remember, every 4 servings requires 1 can (400 ml/14.5 oz) coconut milk, 1/4 cup sugar, 2 1/4 tsp gelatine, 1/2 cup water.

Variations:

Add fresh fruit or fruit coulis. Passion fruit, mango, raspberries, strawberries, cherries, or kiwi all make nice additions. The acidity cuts through the richness of the full-fat coconut milk.

Unmold onto a plate. Instead of serving in glasses, unmold the panna cotta onto a plate. The same panna cotta but a slightly different look. Be sure to brush individual ramekins with oil before chilling. If the panna cotta doesn't release, dip the container in hot water for 1-2 minutes to loosen.

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