Translated from Italian Panna Cotta means cooked cream, it is an Italian dessert and can also be prepared savory. This option is made with coconut milk and yogurt and no cream. The pineapple garnish goes perfectly with the coconut and the basil takes it to an entirely different level.
This is an extremely simple yet elegant dessert.
4 sheets of gelatin (bloom-place in cold water for 5-10 minutes or until very gummy)2 leaves of basil, chiffonade (sliced very thin)1 cup diced pineapple2 cups plain yogurt or Greek yogurt2 cans coconut milk1 cup white sugar
Pour 2 cans of coconut milk into a sauce pan, stir in the 1 cup of sugar and bring to a boil. Lower to a simmer and with a whisk, whisk in the strained gelatin sheets until smooth. Bring mixture off of the heat and whisk in the yogurt.
Pour into the mason jars or serving glasses.
It should make 12 2-3 ounce containers.
Allow to set up in the refrigerator for 3-4 hours and top with the pineapple.
It is best to make the Panna Cotta the day before and prepare the fruit and basil just before serving.
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