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Author Notes: I love panna cotta, but I hate it when it's so rich that it leaves a greasy film on the roof of your mouth. So, I went about making one my way: lighter, gently sweet, and too wobbly to be unmolded. I served this with the wonderful blood orange, tangerine and cardamom granita from yummy supper atop it, but it would be wonderful with fresh fruit too. —MaryMaryCulinary
- 1 cup coconut milk (I used mostly the thinner milk, as I had already skimmed off some of the cream for another recipe)
- 1/2 cup milk (you can use cream for a richer result)
- 1 teaspoon powdered gelatin
- 3 tablespoons sugar
- 2 tablespoons Cointreau, or rum
- Pour 1/2 cup milk into a saucepan and sprinkle gelatin evenly over the surface. Set aside for 5 minutes.
- Heat over medium-low heat, stirring, until gelatin is completely dissolved. Add coconut milk and sugar, and stir until sugar is dissolved and mixture is warm and homogeneous. Remove from heat and stir in Cointreau.
- Let stand at room temperature until mixture is no longer warm, stirring occasionally. This helps keep the coconut cream from rising to the top and forming a separate layer. Pour into small ramekins and refrigerate for at least 3 hours, until thoroughly chilled and loosely set.
- Serve with fruit, fruit sauce, granita or sorbet, or all on its own.
- This keeps, covered in plastic, refrigerated for 3-4 days and will get firmer the longer it sits.
- This recipe was entered in the contest for Your Best Coconut
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