Coconut Lime Panna Cotta

Description Coconut Lime Panna Cotta
(Serves 6)

2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/2 cups unsweetened coconut milk
1 1/2 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
2 teaspoons vanilla extract
Freshly grated lime zest
1 cup (8-ounce container) sour cream

Pineapples Sauce:
1 tablespoon butter
2 cups small diced fresh pineapple
1/2 cup light brown sugar
1/2 cup dark rum
1/4 cup toasted shredded sweetened coconut flakes
1 teaspoon fresh lime zest

In a small bowl, sprinkle the gelatin on cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. In a 3-quart saucepan, warm the cream with the sugar and salt and bring to a simmer over medium heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. In a medium bowl, whisk together coconut milk, vanilla and lime zest. Pour the hot cream-gelatin mixture into the cold coconut milk mixture and stir to combine. Pour into 6 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate for four hours or overnight.

To make pineapple sauce: heat a skillet over medium-high heat. Add the butter and when melted, add the pineapple. Cook, stirring, for 5 minutes. Sprinkle the sugar over the pineapples and continue to cook until the sugar has completely dissolved and starts to bubble, about 1 minute. Remove the pan from the heat and add the rum. To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with pineapple sauce. Dust lightly with freshly grated lime zest, toasted coconut and serve.

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