Bake the Book: Toasted Coconut Panna Cotta with Aunti Shirley's Chocolate Sauce
Warm weather calls for cool desserts, or at least the kind that don't require the oven or stove to heat up the kitchen for more than a few minutes at a time. And that's precisely why we're loving these cool little pots of Toasted Coconut Panna Cotta with Aunti Shirley's Chocolate Sauce from Kir Jensen's The Sugar Cube. Well, the lack of a steamy kitchen along with the fact that these are creamy, coconutty, and out of control tasty.
To ensure plenty of great coconut flavor, Jensen steeps cream and coconut milk with toasted coconut before stirring in the gelatin and allowing the little panna cotta to chill in the fridge.
And while you could serve these potted puddings as is, Jensen tops them off with a smooth layer of chocolate sauce, crunchy almonds, and a dollop of fresh whipped cream.
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As always with our Bake the Book feature, we have five (5) copies of 'The Sugar Cube' to give away.