Coconut Caramel Panna Cottas

1. 1

   In a small bowl sprinkle gelatin over whole milk to soften.

2. 2

   In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

3. 3

   Cook caramel, without stirring, swirling pan, until deep golden.

4. 4

   Coat bottoms of eight 3/4-cup molds or ramekins with caramel.

5. 5

   In a large saucepan bring coconut milk and cream of coconut just to a boil, stirring.

6. 6

   Remove pan from heat and add gelatin mixture, stirring until dissolved.

7. 7

   Stir in heavy cream and rum.

8. 8

   Cool panna cotta 30 minutes.

9. 9

   Stir panna cotta well and divide among molds or ramekins.

10. 10

    Cool panna cottas completely.

11. 11

    Chill desserts until firm, at least 4 hours, and up to 2 days.

12. 12

    To unmold panna cottas, dip molds or ramekins, 1 at a time, into a bowl of hot water 3 seconds.

13. 13

    Run a thin knife around edges of molds or ramekins and invert desserts onto a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.