Coconut Panna Cotta with Caramelized Banana

A delightful take on panna cotta that I discovered in Bali. My kids LOVE this light, refreshing dessert. Fast, easy and only a few ingredients. Great to make it the night before. Also try with strawberries, mango or honey.

Time

Prep/cook: 10 minutes

Set: 4 hours minimum

Ingredients

Panna Cotta

• 1 packet unflavored, powdered gelatin (7 g or 5 sheets)

• 1/4 cup water

• 1 can (13.5 oz) unsweetened coconut milk

• 1/2 cup heavy cream (optional if you prefer dairy-free)

• 1/2 cup sugar

• pinch of sea salt

• 1-1/2 tsp pure vanilla extract

• 1/2 tsp lemon zest

• coconut oil for greasing ramekins

• sprinkle of cinnamon for the top

Carmelized Bananas

• 2 bananas, cut in half and sliced into 1/4 inch thick lengthwise strips

• granulated sugar, enough to coat the banana slices

• 1/2 tsp coconut oil

6 ramekins

Directions

1. Grease ramekins with coconut oil.

2. Bloom the gelatin: Pour the water into a small bowl and sprinkle with powdered gelatin. Let sit for 2 minutes to fully soak up the water and “bloom”.

3. Panna Cotta: In a saucepan over medium high heat, lightly whisk the coconut milk, heavy cream, sugar, salt, and lemon zest until the sugar is dissolved, about 4-5 minutes (about 130 degrees). Don't let it come to a boil. Remove from heat, whisk in the pure vanilla extract and bloomed gelatin for 1 minute. Pour the mixture into the ramekins and refrigerate at least 4 hours or overnight.

4. Caramelized Bananas: Pour sugar onto a plate. Roll bananas in sugar until completely coated. Melt coconut oil in pan over medium high heat and sauté bananas for 3 minutes on one side, flip and cook 1 more minute. Allow to cool (I put in the freezer for 3-4 minutes).

5. Serve in the ramekin, topped with banana. Or flip face down onto the bananas on a plate (let ramekins sit in hot water for 15 seconds to loosen).