Prepare to embark on a culinary journey that will transport your taste buds to a paradise of creamy coconut and vibrant rhubarb! This show-stopping dessert is not just a recipe—it's an experience that combines the silky smoothness of Italian-inspired panna cotta with the bold, tangy notes of roasted rhubarb. Whether you're a dessert enthusiast or looking to impress your dinner guests, this Coconut Panna Cotta with Roasted Rhubarb is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 teaspoons gelatin
- 1/4 cup water
- 2 cups rhubarb, chopped
- 1/4 cup sugar (for rhubarb)
- 1 tablespoon lemon juice
Instructions
- Begin by preparing the panna cotta. In a small bowl, sprinkle the gelatin over 1/4 cup of water and let it sit for about 5-10 minutes to bloom.
- In a medium saucepan, combine the coconut milk, heavy cream, and 1/4 cup of sugar. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved and the mixture is warm but not boiling.
- Once the coconut cream mixture is warm, remove it from the heat. Add the bloomed gelatin to the warm mixture and stir until the gelatin is completely dissolved.
- Pour the mixture into four serving glasses or ramekins. Allow the panna cotta to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set.
- While the panna cotta is setting, prepare the roasted rhubarb. Preheat your oven to 350°F (175°C).
- In a baking dish, combine the chopped rhubarb, 1/4 cup of sugar, and lemon juice. Toss to coat the rhubarb evenly with the sugar and lemon juice.
- Spread the rhubarb mixture evenly in the baking dish and roast in the preheated oven for about 15-20 minutes, or until the rhubarb is tender and slightly caramelized.
- Once the rhubarb is done, remove it from the oven and let it cool slightly.
- To serve, remove the panna cotta from the refrigerator. If needed, run a knife around the edge of the panna cotta to help release it from the ramekins. You can also serve it directly in the glasses.
- Top each panna cotta with a generous spoonful of the roasted rhubarb. Optionally, you can garnish with fresh mint leaves or toasted coconut flakes for added flavor and presentation.
- Enjoy your delicious Coconut Panna Cotta with Roasted Rhubarb!
Tips
- Gelatin Blooming: Always bloom your gelatin in cold water first to ensure smooth, lump-free setting.
- Temperature Matters: When heating the coconut milk mixture, keep it warm but never boiling to preserve the delicate flavors and prevent separation.
- Chilling Time: Be patient with the chilling process. At least 4 hours of refrigeration ensures the perfect, wobbling consistency.
- Rhubarb Roasting Trick: Don't overcook the rhubarb. You want it tender but still holding its shape for the best texture and presentation.
- Serving Suggestion: For an extra touch of elegance, run your serving glasses under warm water briefly before unmolding to help the panna cotta release smoothly.
- Make-Ahead Magic: This dessert can be prepared a day in advance, making it perfect for entertaining!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 3g
Fat: 25g
Saturated Fat: 20g
Cholesterol: 25mg
