Macha Green Tea Coconut Panna Cotta

Panna cotta is one of the easiest desserts to make (in my opinion).  Like creme brulee, you can alter it into different flavors pretty easily.  The recipe below uses coconut milk in place of the milk that would be in a typical recipe. I added a few simple garnishes, and oh la la! A simple dessert that is bound to impress.

Macha Green Tea Panna Cotta
Makes 4-6

1T Unflavored Gelatin Powder
2T Cold Water
1 C Heavy Cream
2 Cans of Coconut Milk
1/2 C + 1T Sugar
1 1/2 t Vanilla
1T Unsweetened Macha Powder
2T Crystallized Ginger, Chopped

Put gelatin in a pan with the water. Wait about one minute. 

Separate the top thick cream of the coconut milk and set aside. Measure out the remaining coconut milk from the bottom of the can. This would look like semi-clear coconut water. You will need 2 cups.  If there isn't enough, use a little of the thicker coconut cream.

Heat the pan with the gelatin until it becomes a clear liquid, about 30 seconds.  Add in the cream and 2 cups of reserved coconut milk. Bring it to a boil. Whisk 1/2 cup of sugar, vanilla, and macha powder in and remove from heat.

 

Pour it into 4-6 ramekins and chill for at least 3 hours or until it's set.

To serve, take the reserved coconut cream and stir in 1T sugar.  Dollop on top of the panna cottas and garnish with crystallized ginger.