+
0 (0)

Desserts

Coconut panna cotta

Coconut panna cotta
George Wolf / For The Times

It was 1981, and Los Angeles was just beginning to feel the first tremors in the epic seismic jolt that would shake the city to its gastronomic core. Michael's had been open less than two years, and Trumps, St. Estephe, ... Read more

Total time: 15 minutes, plus 4 hours chilling time | Serves 6
  • 2 envelopes granular gelatin
  • 6 tablespoons water
  • 2 cups coconut milk
  • 1 1/4 cups heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • Fresh fruit, diced, for garnish

Step 1In a small bowl, combine the gelatin with the water until softened.

Step 2In a small saucepan, combine the coconut milk, cream, sugar and vanilla. Place over medium heat and warm until hot to the touch (about 110 degrees). Add the gelatin and stir until dissolved.

Step 3Pour into 6 (6-ounce) ramekins or custard cups. Cover and refrigerate for 4 hours, or until set.

Step 4Serve garnished with fresh fruit.

Note: From "Hawaii Cooks," by Roy Yamaguchi (Ten Speed Press, $32.50).

HAVE YOU TRIED


Spring Onion Home Fry Tacos
Spring Onion Home Fry Tacos

Candied pumpkin (Calabaza en tacha)
Candied pumpkin (Calabaza en tacha)

Lemon sponge cake with Italian meringue and blackberry puree
Lemon sponge cake with Italian meringue and blackber...

Sangria No. 27
Sangria No. 27

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Ghoulish gummies
Passover cream puff shells
Honeycomb candy
Joan's on Third's vanilla cupcakes