Coconut Vanilla Panna Cotta with Grapefruit Gelee
Serves: Serves 4
  • 1 14 oz can Coconut Milk
  • 3 T. Sugar
  • ½ Vanilla bean, slit and seeds scraped
  • 2 T. Water
  • 1½ t. Gelatin(powdered)
  • ½ C. fresh Grapefruit Juice, divided
  • ¾ t. Gelatin(powdered)
  • 1 T. Sugar
  • 1 Grapefuit, segmented
  • Mint leaves, for garnish
  1. Pour the 2 T. water into a small bowl. Sprinkle the 1½ t. gelatin over the water and allow to bloom for 5 minutes.
  2. Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Whisk the coconut milk/gelatin mixture until the gelatin has completely dissolved. Discard the vanilla bean, scraping out any remaining vanilla beans and adding them back into the coconut mixture.
  3. Divide the panna cotta mixture evenly between 4½ c. dishes or ramekins. Refrigerate the panna cotta for at least 3 hours, or until firmly set.
  4. To make the grapefruit gelee:
  5. Place 2 T. of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for 5 minutes.
  6. Place the remaining grapefruit juice and 1 T. sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Whisk the gelatin into the grapefruit juice until it has fully dissolved. Remove from heat.
  7. Remove the chilled panna cottas from the fridge and place 2-3 segmented grapefruit slices on top of each one.
  8. Pour the grapefruit gelee into each of the panna cotta glasses, so that it almost completely, but not quite covers the grapefruit slices.
  9. Refrigerate for another hour, or until the gelee has set.
  10. Serve cold, garnished with mint leaves.
Recipe by The Kitchen McCabe at