Recipe courtesy of Food Network Kitchen

Coconut Panna Cotta with Candied Peanuts

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Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
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  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 8
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  1. Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
  2. Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
  3. Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
  4. Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
  5. When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.
Erin Jeanne McDowell

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