Coconut Panna Cotta with grapefruit

Ingredients

For the Panna Cotta:

✅ 1 can (13.5 oz) CocoGoodsCo Organic Coconut Cream (Full Fat)

✅ 1 cup (8 oz) CocoGoodsCo Organic Coconut Creamer (Unsweetened)

✅ 2-3 tbsp Honey

✅ 3 sheets Gelatin (approx. 8g)

✅ 1 tsp Vanilla extract

For the Toppings:

✅ 1 Fresh Grapefruit: Peeled and segmented

✅ Fresh Mint Leaves: For garnish

✅ Chia Seeds: For a nutritional crunch

✅ CocoGoodsCo Caramel Coconut Chips: The secret ingredient for a smoky, crunchy finish

Directions

Bloom the Gelatin

✅ Cut gelatin sheets into small pieces and soak them in a small bowl with 1/4 cup of the CocoGoodsCo Coconut Creamer.

✅ Let sit for 5–10 minutes until soft. If using Agar Agar, skip this step and add it directly to the pot in Step 2.

Heat the Coconut Base

✅ In a medium saucepan, combine the CocoGoodsCo Coconut Cream, the remaining Coconut Creamer, honey, and vanilla. 

✅ Heat over medium-low heat, stirring constantly. Do not let it boil—you want it just hot enough to dissolve the setting agent.

Incorporate and Dissolve

✅ Add the bloomed gelatin into the warm coconut mixture. 

✅ Whisk gently until completely dissolved and the liquid is silky smooth. Remove from heat.

Portion and Chill

✅ Lightly grease four ramekins or glass bowls with a drop of coconut oil. Ladle the mixture evenly into the containers. 

✅ Refrigerate for at least 4 to 6 hours (overnight is best) until the panna cotta is firm and set.

Garnish and Serve

✅ To serve, gently run a knife around the edge or dip the bottom of the ramekin in warm water for 5 seconds to invert it onto a plate. 

✅ Surround with fresh grapefruit segments, a few mint leaves, and a sprinkle of chia seeds. 

✅ Top it off with a generous handful of CocoGoodsCo Coconut Chips for the perfect texture contrast.