Coconut Panna Cotta with Tropical Fruit

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Words cannot describe. . . I crave this daily. . .

Seriously delicious. Pretty easy to make. I didn't have ramekins, but I made them in bowls and I don't think they set properly. More than likely that was due to my error.

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What a fantastic dessert! I made it for a family dinner party and everyone loved it, I was even asked for the recipe! Next time I'll make the servings half the size, however, because it was a bit heavy. Made it with 2 tbs of gelatin as suggested by other reviewers and it turned out fine. The mango coulis I used in place of the tropical fruit went wonderfully with it.

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this is a terrific recipe for a light dinner---a little exotic and fun. i do think that doubling the gelatin helps. i miss
Daisy and Ingrid Hoffman. i am so sick of southern fried, chicken fried, ultra fried with grits and barbecued/grilled everything.
if i hear Y'all one more time, i might shoot the television.
thank god Ina and giada and tyler are still around.

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THIS RECIPE IS GARBAGE. I followed it explicitly and it came out very runny, I dumped everything into the pot, heated it up again and added another tablespoon of gelatin, hopefully it will set up.

I cook for a living and I should probably know better than to pull recipes off the interweb but I trusted Food Network to review their recipes.

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the first time I made it I didn't make any changes and it was very good, just a little too sweet and texture was not so firm. second time, I put a little less confectiners sugar and one and a half tablespoons of powdered gelatin. everyone totally loved it ( at a party and ask for the recipe!!!!. I put the panna cotta in individual small wine glasses. (diposableswith the fruit on top.

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Thank you Daisy for this wonderful recipe.....delicioso

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This recipe turned out wonderfully! What a great summer dessert. It had an incredibly creamy texture, and presented nicely. I sprayed the souffle cups lightly with some Pam before placing the custard into them, and they released flawlessly. I also covered the custard tops with plastic so they wouldn't develop a skin while setting. I made it the day before I needed it. I garnished with fresh pineapple, mango, and kiwi. The custard definitely benefits from acidic fruit since it is pretty sweet on its own. A keeper!

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This combinaton of flavors for panna cotta is outstanding. But made according to directions, the result was more like a coconut pudding. We ate 2 servings, but it was like soup! I rechecked the recipe to make sure I followed it correctly. When I compared it to other panna cotta recipes I have successfully used, I realized that the amount of gelatin required is much too skimpy. I wondered if the remaining 7 portions could be salvaged. I emptied all the ramekins into a bowl. I took a small amount of the mixture and heated it in a pot, added a teaspoon of gelatin dissolved in a bit of water, to warm cream. I poured it back into the bowl of cold cream, then portioned into my individual ramekins. It did set up much better, but they still spread too much when unmolded. I think a total of 2 TB of gelatin would be the right amount for the full recipe, this is what I will do next time. Served with some fresh pineapple and kiwi, drizzled with mango coulis, this is a fabulous and easy dessert.

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The flavor of this dessert was perfect. I could not invert them successfully, luckily I made some of them in Margarita glasses so they did not have to be inverted. Topped with fresh pineapple, mandarin oranges and shredded coconut. I will take the suggestion of adding more gelatin next time.

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I used 2 envelopes of the gelatin just to be on the safe side. Each envelope was a little less than a Tablespoon. The result was delicious! This was a huge hit with the whole family, tons of compliments. This is definitely a new addition to my list of awesome desserts. The second time I made it, I added a bar of frozen coconut that Daisy has mentioned in her cookbook. The latin grocery store is far from my house, but I found it at the Jamaican store. This intensified the coconut flavor even more. Yum!