I’m in the mood for something tropical. The weather here has been such a tease. Warm then cold then colder all in a day. All of this flip-flopping has caused my mind to wander to warmer places… Vietnam, Philippines, Thailand… Anywhere warmer than here. And I know I shouldn’t be complaining. I’m from Ohio! But it’s colder in Shanghai than in Toledo right now so cut me some slack!
While I can’t change the weather I can change my mindset. So for bookclub I decided to make a light and refreshing Coconut Panna Cotta with Tropical Fruit Compote.
If that doesn’t scream tropical weather I don’t know what does.
Yes I may be enjoying it alongside a cup of hot tea, but nevertheless how can a mix of dragonfruit, coconut, papaya and pineapples not instantly transport you to a tropical island far, far away from this weather….
I need to be honest once again here Fellow Nomads, I’ve never made Panna Cotta before but I must say it was the easiest dessert in the world to make! And before you say, where the heck can I get gelatin from? You can get it on Epermarket. Problem solved!
You can really use any tropical fruits that you have available. The fruit market by the school has lots of beautiful fruits right now just waiting to made into a compote, so I just grabbed a couple of my favourite ones like papaya, dragonfruit and pineapples. I had a Panna Cotta with Strawberry Topping on several occasions and strawberry just seems too blah blah.
I don’t want to be blah blah!
I want to be FABULOUS!
I put my creative cap on and…. Dragonfruit Jam!
I still have a bit of Dragonfruit Jam left and I think this will work perfectly with exotic flavors of the tropical fruit compote. If you’ve never made Dragonfruit Jam I really don’t know what you’re waiting for. Seriously! I’m a patient woman, but these beautiful purple dragonfruits aren’t going to be available forever so take advantage of them while they’re still in season!
The colors look absolutely gorgeous when assembled! It’s so bright and summery and light and airy! Delicious! And really it was so ridiculously easy to make that I can’t believe I’ve never made it before!
I wanted this dessert to scream TAKE ME TO THE BEACH! So I used ingredients that were very tropical and exotic, but you can easily adapt it using different flavors of sauces and other fruit. How about mango or raspberry sauce on top? I love the fruit combination that I selected for the Tropical Fruit Compote. None of the fruits were remarkably sweet on their own but together the flavors melded and balanced to create a yummy exotic punch to the Coconut Panna Cotta
Personally macadamia nuts make me think of Hawaii so I chose to add them for a salty crunch flavor. You could use pecans instead or even almonds. Both taste lovely with coconut flavors!
With exotic fruit like papaya, dragonfruit, pineapples and coconut let this easy to make dessert transport you to somewhere tropical!
- 1 Cup Dragonfruit Jam (or other exotic fruit jam like mango)
- 3oz Packet of Unflavored Gelatin
- 14oz can Coconut Milk
- 1 Cup Heavy Cream
- 1/2 Cup Sugar
- Pinch kosher salt
- Tropical Fruit Compote
- 2T Fresh Orange Juice
- 1/2 Cup diced small Papaya
- 1/2 Cup diced small Pineapple
- 1/2 Cup diced small Dragonfruit
- 1T Honey
- 2T finely chopped Fresh Mint
- 1/4 Cup Sweetened Coconut Flakes
- In a small saucepan over medium heat, heat the coconut milk, cream, sugar, and a pinch salt until hot but not simmering.
- Add the softened gelatin mixture and stir until completely dissolved.
- Pour into 8 individual cups. Cover with plastic wrap.
- Refrigerate for 4 hours-overnight.
- Sprinkle nuts, mint and coconut flakes on top.
To easily move the cups to the refrigerator, place them in a roasting pan. This can be made using glass cups or ramekins. If using a ramekin, grease the inside of the ramekin with oil before filing with the Coconut Panna Cotta. Run a sharp knife around each ramekins and invert onto a plate.