Corn and Coconut Panna Cotta
A creamy coconut-based panna cotta with sweet corn for added texture and natural sweetness. Light, smooth, and subtly rich, it finishes with toasted coconut for contrast.
Corn is a carb source here, though it's not too bad per serving. If that's a concern you can reduce or eliminate it.
Ingredients
6 servings.
- 1 cup (250 g) fresh sweet white corn kernels (or 1 cup / 250 g frozen corn kernels)
- 2 cups (500 ml) canned unsweetened coconut milk
- 1 cup (250 ml) heavy cream
- ½ cup (100 g) Allulose
- 1 teaspoon vanilla extract
- 3 tablespoons cold water
- 2 teaspoons unflavored gelatin powder
- ½ cup (20 g) toasted coconut flakes
Method
- Combine corn kernels, coconut milk, heavy cream, and allulose in a large saucepan over medium heat.
- Stir until the allulose dissolves and the mixture begins to bubble.
- Remove from heat and stir in vanilla extract.
- Pour cold water into a bowl and sprinkle gelatin over the surface. Let stand for 5 minutes to bloom.
- Pour the warm coconut mixture over the gelatin and stir until fully dissolved.
- Divide the mixture evenly among six ramekins or glasses.
- Cover and refrigerate overnight until fully set.
- Preheat oven to 325°F (160°C).
- Spread shredded coconut on a baking sheet.
- Toast in the oven until golden brown, stirring once, about 8–10 minutes.
- Remove panna cotta from the refrigerator and uncover.
- Serve garnished with toasted coconut.
Storage
- Refrigeration: Store covered up to 3 days.
- Freezing: Not recommended.
- Reheating: Serve chilled.