Creamy white chocolate and coconut panna cotta, topped with berry compote and toasted shredded coconut.
Recipe for White Chocolate & Coconut Panna Cotta by Anisa Sabet for The Macadames.
I have been trying to share more healthy recipes on the blog, more of what I eat at home, but my head has been into decadent brunch mode (hello Churros Waffles!). Today’s recipe, although not one for brunch (I wouldn’t judge), it certainly isn’t on the healthy either. Recently I was asked to make a white chocolate / coconut panna cotta for my best friend’s fiancee for his birthday and it turned out so well, I just had to share. I love the combination of white chocolate and coconut – it’s a match made in heaven.
I’ve made loads of panna cottas for the blog (milk chocolate + espresso, frangelico, vegan passionfruit) but it’s simply one of the tastiest and easiest desserts to make, especially for large groups or when entertaining. You can make it the night before and just plate + serve.
The secret ingredient in this recipe is the addition of greek yoghurt to the cream mixture, I love the fluffiness and slight tang it gives. Overall this dessert was a real winner and will be on rotation for entertaining in our household. I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
Ingredients (makes 8):
For the panna cotta:
- 290g white chocolate
- 600ml pure cream
- 1/3 cup caster sugar
- 1 teaspoon coconut extract
- 3 tablespoons boiling water
- 2 teaspoons gelatine
- 250g greek style yoghurt
For the berry compote:
- 200g frozen berries
- 1/3 cup caster sugar
- Splash boiling water
- Toasted shredded coconut with a pinch of sugar
1. To make the panna cottas: In a heavy based saucepan, mix the white chocolate, cream, sugar and coconut extract and heat until melted and smooth. Set aside.
2. In a bowl, pour the boiling water and sprinkle over the gelatine in an even layer. Using a whisk, mix until combined. Set aside for 10 minutes. Add to the chocolate mixture and stir through the yoghurt. Strain into your ramekins, cover with glad wrap and pop into the fridge to set overnight.
3. To make the berry compote: in a small saucepan, mix half the frozen berries, all the caster sugar and a splash of boiling water and simmer for 5 minutes until the berries soften and the mixture becomes a bit sticky. Take off the heat and add other half of the frozen berries, stir, cover and pop in the fridge to cool.
4. Serve the chilled panna cottas topped with berries and toasted coconut.
Storage: panna cottas will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Milk Chocolate & Espresso Pannacotta.
Anisa – The Macadames. xx