This coconut white chocolate panna cotta looks so fancy, but really it couldn’t be simpler to make!  Enjoy it with an easy blood orange sauce, for a beautiful and seasonal Valentine’s Day dessert.

Coconut White Chocolate Panna Cotta with Blood Oranges- so pretty yet SO EASY! Start these now and you'll be enjoying them in 2 hours or less ;)

I need to start out this post with an apology to my email subscribers.  I made a total bonehead move.  Turns out I had put a pause on my RSS emails, in order to do a little maintenance, and forgot to un-pause.  So, email subscribers both old and new didn’t see any posts from Baking a Moment for a couple of weeks there.  Even though I was publishing them!  Luckily I realized my mistake on Friday afternoon.  So the next email blast that went out included allllll the posts that had been missed, in one epic email.  Sorry!

If you are not yet an email subscriber, I’d like to take this opportunity to personally invite you to join the club!  It’s totally free, and to show my gratitude, I’m also offering up my favorite basic muffin recipe, along with a cute printable Guide to Seasonal Baking.  You can pop it in a frame, or just tape it to the back of your cupboard door for easy access.  If you’re ever in a muffin mood, and stumped for what to add in, just pick one or two ingredients from the same season and you’re golden.  You’ll also receive 2-3 new recipes in your inbox every week.  This time I really promise.  Click here to claim your free gift and begin your subscription!

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Now!  On to the dessert you see here.  Isn’t it a stunner?

Coconut White Chocolate Panna Cotta with Blood Oranges- so pretty yet SO EASY! Start these now and you'll be enjoying them in 2 hours or less ;)

Blood oranges are just sooo pretty!  I almost can’t believe how gorgeous this sauce comes out.  And, against the creamy white of the coconut milk panna cotta, it’s just magical.  Doesn’t it look so fancy?  Truth be told, this is one of the easiest desserts you’ll ever make.

The whole thing comes together in around two hours, and most of that is chill time.  A little coconut milk, a bit of plain gelatin, and some white chocolate are warmed and poured into heart-shaped molds and popped into the fridge to firm up.  Meanwhile, a blood orange is juiced, sweetened, and simmered on the stove until thick and syrupy.

I used this Heart-Shaped Silicone Mold from Wilton, but if you can’t get your hands on it before the big day, I think it would work really well in a cupcake pan too.  The recipe is scaled down to yield just two servings, so it’s just perfect as the creamy, tropical ending to a romantic meal for you and a special someone.

Coconut White Chocolate Panna Cotta with Blood Oranges- so pretty yet SO EASY! Start these now and you'll be enjoying them in 2 hours or less ;)

Speaking of which, I’m joining up with several other talented food blogger friends of mine, to bring you a special Valentine’s Day Date Night “Dinner for Two” meal!  Each one of us is providing one dish, so click from blog to blog to gather all the recipes you need to put together an extra special dinner for you and your love.

Coconut White Chocolate Panna Cotta with Blood Oranges- so pretty yet SO EASY! Start these now and you'll be enjoying them in 2 hours or less ;)

Dinner for Two square

‘);

…and check out this useful video for a tutorial on how to get your blood orange segments looking pretty as a picture!

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Coconut White Chocolate Panna Cotta with Blood Orange
Prep Time
25 mins
Cook Time
10 mins
Chill Time:
2 hrs
Total Time
2 hrs 35 mins
 

This Coconut White Chocolate Panna Cotta looks so fancy, but really it couldn't be simpler to make! Enjoy it with an easy Blood Orange Sauce, for a beautiful and seasonal Valentine's Day Dessert.


Course: Dessert
Cuisine: Italian
Keyword: coconut white chocolate panna cotta with blood orange
Servings: 2 servings
Calories: 311 kcal
Ingredients
Instructions
  1. Mist 2 wells of a heart-shaped silicone mold lightly with non-stick spray.  Place the pan on a small tray and set aside.
  2. Place the coconut milk, coconut extract, and salt in a small pot and sprinkle the powdered gelatin over the surface.  Set aside for 5 minutes, to bloom the gelatin.
  3. Chop the white chocolate and place it in a liquid measuring cup.
  4. Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.
  5. Pour the hot coconut milk mixture over the white chocolate.  Whisk together with the white chocolate until no lumps remain.
  6. Divide the mixture equally between the 2 prepared wells of the heart-shaped silicone mold, and refrigerate for 2 hours (or until firm).

  7. Remove half the segments from a blood orange and set aside.  

  8. Squeeze the juice from the remaining orange over a small pot, add the sugar, and cook over medium heat for 5 minutes, or until thickened and syrupy.  

  9. Stir in the vanilla bean paste and allow to cool completely.

  10. To serve: spoon about 2 tablespoons of the blood orange syrup onto a small plate.  Carefully unmold a panna cotta from the silicone mold and place in the middle of the plate.  Arrange blood orange segments around the panna cotta, and repeat with the second serving.
Nutrition Facts
Coconut White Chocolate Panna Cotta with Blood Orange
Amount Per Serving
Calories 311 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g94%
Cholesterol 4mg1%
Sodium 102mg4%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 31g34%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.