Toasted-coconut panna cotta with Aunti Shirley's chocolate sauce from The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet by Kir Jensen and Danielle Centoni

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh whoop

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: the heavy cream should be 1 cup and the salt 1/4 teaspoon.

  • hillsboroks on August 02, 2016

    I made this last weekend from the cookbook without reading the note on it in EYB about reducing the amount of cream. But because I thought the recipe looked like it didn't have nearly enough gelatin for the amount of liquid I added an extra 1/2 package of Knox gelatin. Since I planned to serve it in martini glasses this worked out just perfectly. The coconut flavor was lovely and the texture quite silky but not as thickly set as most panna cottas. I poured it through a medium strainer before pouring into the martini glasses to chill and set. I served it with a tropical fruit compote (fresh chopped pineapple, mango and kiwi) with a good splash of coconut rum added and it was a perfect light end to a barbecue dinner. We had two extra servings so the next night I poured about a tablespoon of coconut rum on top of the panna cotta before adding the fruit and this really pumped up the coconut flavor. This will definitely be one of my top summer desserts from here on out.

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Reviews about this recipe

  • Serious Eats

    Well, the lack of a steamy kitchen along with the fact that these are creamy, coconutty, and out of control tasty.

    Full review
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