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Coconut White Chocolate Panna Cotta with Blood Orange

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.
Prep Time25 minutes
Cook Time10 minutes
Chill Time:2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: coconut white chocolate panna cotta with blood orange
Servings: 2 servings
Calories: 311kcal

Ingredients

Instructions

  • Mist 2 wells of a heart-shaped silicone mold lightly with non-stick spray.  Place the pan on a small tray and set aside.
  • 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.
  • Chop the white chocolate and place it in a liquid measuring cup.
  • Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.
  • Pour the hot coconut milk mixture over the white chocolate.  Whisk together with the white chocolate until no lumps remain.
  • Divide the mixture equally between the 2 prepared wells of the heart-shaped silicone mold, and refrigerate for 2 hours (or until firm).
  • Remove half the segments from a blood orange and set aside.  
  • 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.  
  • Stir in the vanilla bean paste and allow to cool completely.
  • 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

Calories: 311kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 4mg | Sodium: 102mg | Fiber: 2g | Sugar: 31g