I made this for Halloween and thought it would be perfect for Cinco de Mayo as well. Honestly you don’t need a holiday for the dessert, but it’s a little more fun when you can mold it into something. I used a skeleton mold I got at Halloween. I loved this recipe and will make it again for sure! It’s not as sweet as some panna cotta’s I’ve had and tasted really nice with the fruit.
Coconut Panna Cotta
(Adapted from Entertain Decorate Celebrate Halloween 2013)
1 cup half and half
6 tsp unflavored gelatin or 2 envelopes unflavored gelatin
2 cups heavy whipping cream
1 cup cream of coconut
1/4 cup sugar
2 tsp coconut extract
Garnish: fresh berries and mint
In a small bowl, combine half-and-half and gelatin; set aside to soften.
In a small saucepan, combine cream, cream of coconut, sugar, and coconut extract.
Bring to a simmer. Remove from heat. Stir in half-and-half mixture, whisking until all gelatin solids are dissolved; strain. Pour mixture into 1 (4 cup) silicone or plastic skull mold.
Refrigerate for 4 hours. To remove from mold, gently pull edges of custard with your fingers to loosen. Invert onto a serving platter. Garnish with fresh berries and mint, if desired.
