This week I decided to make a dessert that I have never even tasted. I’ve heard of it, seen it, researched it, but never tasted it. I’ve done this with quite a few recipes, and sometimes it can just be an absolute disaster. My ideas, and images, don’t convert from paper to pan. These kitchen disasters are getting fewer and farther between, but they still happen from time to time. So, this time, I took my idea, held my breath, and decided to take a leap of faith. And it was a huge success, but the true test was when I had my husband taste it. He loved it.
Traditionally Pana Cotta is made with whole milk, cream, sugar, flavoring, and gelatin. The topping can be whatever the chef is inclined to make. Most of the time it is also removed from the bowl it was created in and inverted on a plate and covered with topping. Well, by now you already know that I didn’t make this in a traditional way. I used whole fat canned coconut milk, Sugar 2.0, vanilla, and gelatin for the pudding. For the topping I decided to jazz it up, and make it adult, with chocolate liqueur chocolate sauce. I also decided to leave the Pana Cotta in the bowl instead of dumping it out on a plate.
If you are like me, the idea of milk and gelatin just sounds disgusting. I was also afraid that the coconut milk would be overwhelming for those who aren’t hard core coconut fans. But I was pleasantly surprised when the flavor was mild with a perfect mixture of coconut and vanilla married with a rich spirted chocolate sauce. My husband isn’t a huge fan of coconut desserts so the true test was when I had him give it a try and he thought it was absolutely amazing. Total win! This recipe is super easy, only take a few minutes to make, and a couple of hours to firm up in the fridge, and you have a delicate, rich dessert you can enjoy, and serve with pride. Find someone to share with, sit back relax, and enjoy!
Have you ever tried Pana Cotta?
Sinful Chocolate Sauce Topped Coconut Vanilla Pana Cotta
By Angie Gouchenour
1 cup full fat coconut milk – canned
1 Tablespoon Sugar 2.0
1 teaspoon vanilla flavoring
1 Tablespoon cold water
1 Teaspoon Gelatin
2 Tablespoons 3 ingredient chocolate syrup
2 teaspoons Godiva Chocolate Liqueur
In a small pan combine the coconut milk, Sugar 2.0, and vanilla
Bring to a boil over medium heat and boil for 30 seconds stirring constantly
Turn off the heat
In a small bowl sprinkle gelatin over the cold water
Pour into the coconut milk mixture and stir
Divide the pudding between two heat resistant bowls and place in the refrigerator for 2 hours to over night
To make the sauce combine 2 Tablespoons of my 3-ingredient chocolate sauce with 2 teaspoons of Godiva chocolate Liqueur and drizzle over the top of each pudding
You can serve immediately or place back in the refrigerator and it will form a second layer