The Weekend Gourmet: Coconut for National Pina Colada Day #SundaySupper...Featuring Island Breeze Pina Colada Panna Cotta F

Sunday, July 10, 2016

Coconut for National Pina Colada Day #SundaySupper...Featuring Island Breeze Pina Colada Panna Cotta

Today is National Pina Colada Day! To celebrate this iconic cocktail, #SundaySupper participants are sharing our favorite pina colada and coconut-flavored dishes. Our hostess for this week's event is Constance from Cosmopolitan Cornbread. I had such fun with this week's theme, because I love pina coladas. Their combination of coconut, pineapple, and rum tastes amazing...they're like a tropical vacation in a glass! My Tropical Breeze Pina Colada Panna Cotta is a perfect Summer dessert. The creamy base has a prominent coconut flavor, then it's topped with fresh pineapple and a sprinkle of coconut. If you love pina coladas, you'll go crazy for this refreshing dessert! Because the individual panna cottas have to chill for at least 6 hours before serving -- and overnight is fine too -- be sure to plan accordingly if you plan to serve them for a post-dinner dessert!

Island Breeze Pina Colada Panna Cotta
adapted from Ina Garten
Ingredients (makes 4 servings):
  • 1 package plain gelatin
  • 3 tbs. cold water
  • 1 cup vanilla Greek yogurt
  • 3/4 cup heavy cream
  • 1 tsp. coconut extract
  • 3/4 cup whole milk
  • 1/3 cup granulated sugar
  • 1/2 cup sweetened cream of coconut [NOTE: This is found in the cocktail mixers aisle -- DON'T use unsweetened coconut milk!!]
  • 1.5 cups fresh pineapple, chopped into small pieces
  • 1/3 cup sweetened flaked coconut
Ingredients:
Step 1: Add the unflavored gelatin to the chilled water. Stir to combine and set aside. Add the Greek yogurt, heavy cream, and coconut extract to a mixing bowl. Whisk well to completely combine.
Step 2: Place the milk and cream of coconut in a medium non-stick saucepan. Whisk well to completely combine. Heat over medium heat until the mixture comes to a simmer. Add the reserved gelatin to the milk mixture. Whisk briskly, until the gelatin is completely dissolved. 
Step 3: Pour the warm milk mixture into the bowl with the yogurt-cream mixture. Whisk well to combine. Carefully ladle the mixture into four ramekins, martini glasses, or wine glasses. Refrigerate uncovered for 2 hours to chill the mixture. Once chilled, top with plastic wrap and chill at least 4 hours longer.
Step 4: Just before serving, top each panna cotta with a fourth of the pineapple and the flaked coconut. Add a sugar cookie for garnish, if desired.
Y'all...this luscious dessert is like a spoon-able pina colada! The coconut-infused base is light, yet creamy, and not overly sweet. The tartness of the fresh pineapple and shredded coconut on top provides the perfect balance of flavors...and nice texture too. Although you have to plan ahead a bit to make this dessert, the actual prep time to get them ready for the fridge is about 30 minutes. Then, it takes just 5 quick minutes to top them with the pineapple and coconut before serving. 

This dessert is ideal for Summer entertaining. It looks impressive and evokes memories of tropical vacations, but it's actually quite simple to make. I hope that you'll give my Island Breeze Pina Colada Panna Cotta a try...and that you'll click the links below to check out all of the fabulous pina colada and coconut recipes that this week's #SundaySupper participants are sharing!

Great Starts
Dive In with Sides and Appetizers
Coco-Nutty Main Dishes
"Col-lots-a" Desserts
Sweet to Sip Beverages
    Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day, and we share recipes from all over the world. Our weekly Twitter chat starts at 7:00 pm ET / 6:00 pm CST. Simply follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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