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Author Notes: I'll admit, I'm proud of this one... I think the lime juice in the chocolate vinaigrette makes it. It made for a delicious breakfast this morning and can be served as a first course, afternoon snack or dessert. Definitely a refreshing warm weather dish! —Kristin Irani Myruski
Coconut Panna Cotta
- 13.5 ounces Coconut Milk
- 15 ounces Cream of Coconut
- 1 cup Heavy Cream, Whipped
- 2 packets Gelatin
- Bloom gelatin in 5 tablespoons water and set aside
- Heat the coconut milk and cream of coconut over medium high heat until bubbling around the edges and remove to a bowl of ice water to cool mixture down
- When coconut mixture is cooled whisk in gelatin and whipped cream
- Pour into individual molds or into a baking pan (I used a 9x1 which yielded a thinner panna cotta)
- Allow to set up in the refrigerator; about 2 to 4 hours and cut about 8 portions to plate
Chocolate Vinaigrette and Avocado Mango Salad
- 1.5 ounces Bittersweet Chocolate
- 4-5 Limes, Juiced
- 4 tablespoons olive oil
- pinches sea salt
- 2 Avocados, medium dice
- 2 Mangos, medium dice
- 3/4 cup Strawberry brunoise (optional)
- pinches Maldon salt or other flaky, crunchy salt (not optional; critical! : )
- Melt the chocolate in the microwave at about 20 second increments, stirring; allow to cool slightly
- Whisk chocolate into lime juice (reserving a tablesoon or two), add a pinch of sea salt and whisk in olive oil slowly to emulsify
- Toss avocado and mango with reserved lime juice
- To plate, unmold or place piece of panna cotta on the plate, top with avocado and mango salad, garnish with strawberry brunoise and a cordon of vinaigrette; finish with a sprinkle of Maldon salt
- This recipe was entered in the contest for Your Best Coconut
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