Coconut Panna Cotta with Tropical Fruit Salad

  • 13.5 ounce can Coconut Milk
  • 15 ounce Cream of Coconut (Coco Loco)
  • tablespoon gelatin
  • pint heavy cream
  • ¼ cup confectioners sugar

Sprinkle the gelatin over 3 tablespoons of water to bloom. Set aside. In a medium saucepan, set the coconut milk and coconut cream to heat at medium heat. When the sides begin to bubble, lower the heat and whisk in the gelatin, stirring to make sure that you dissolve it all, stirring every few minutes.

Set a bowl in another bowl filled with ice water. Strain the coconut mixture into this bowl, stirring, to cool, every few minutes.

Pour the chilled cream with the confectioners sugar and stir until dissolved. Incorporate into the coconut mixture, pour into molds, and chill, at least 4 hours.

To serve, run a knife along the edge of the mold, and invert onto a serving plate. Serve with an assortment of diced tropical fruits (mango, kiwi, strawberries, etc

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