Coconut Milk Panna Cotta

Those Neglected Bananas
   Those four-week-old over-ripe bananas finally were rescued. I love bananas but Don does not. Consequently it took me awhile to get around to preparing a recipe that could not go into the freezer to be used up gradually.

Those Poor Neglected Bananas

Those Poor Neglected Bananas

   I had been dreaming about trying something like this but now it was time to buckle up and go for it. Unflavored gelatin, a can of coconut milk, Mexican vanilla, stevia, and those four bananas went through the blender. The creamy result was poured in a mold and put in the refrigerator to set up. The liquid tasted a bit astringent – bananas and coconut milk each have a bit of that quality. By the time we returned from the fitness center it had set up and was ready to unmold. The astringent quality had mellowed.
   By the next morning (Panna Cotta for breakfast is like having ice cream for breakfast – decadent but still healthy enough) the astringency had mellowed even more. But then I thought I noticed the bananas in the panna cotta were causing it to darken and change color as if the bananas were continuing to ripen even more!
   Never-the-less it is still retains a good flavor – but I’m thinking along these lines:
1) Plan ahead – if it is made with bananas then you really need at least six or more people on hand to share it with.
2) Or, make it with apples – sautéed with a bit of coconut oil, sweetener, and cinnamon so that there is about 1 1/3 (a bit more or less) cups of apple to pulse in the blender. I’m going to try it this coming weekend when we have another cold front coming through (the kitchen will be a warm, cinnamon-scented refuge). My beloved husband loves apples so I can depend on him help me evaluate an apple version.

Banana Coconut Panna Cotta

Banana Coconut Panna Cotta

Ingredients:
4 very ripe bananas, peeled (or about 1 1/3 cups prepared fruit of your choice)
2 packets gelatin (I have agar but haven’t played with it yet to make it totally vegan)
1/4 cup water
1 can coconut milk
1 teaspoon vanilla

Do this first:
Assemble and plug in the blender. Place the prepared fruit into the container. If you plan to use a mold you need one that will hold 3 cups of liquid and give it a very thin coat of Pam or coconut oil to help the panna cotta to unmold. You will still need to dip the mold in hot water for it to release neatly onto your serving plate.

Prepare the gelatin mixture:
Add the water to a small stainless steel saucepan. Sprinkle on the gelatin and add in the vanilla. Allow the gelatin to absorb the liquids and swell up. Then place the pan on the stove and turn the heat on very low. Slowly melt the gelatin. Pick up the pan occasionally and tilt to move the grainy bits around so they will melt more evenly. When all of the mixture is nearly melted use a metal spoon to gently pull any remaining unmelted grains out from the edges into the center of the pan (this IS tedious but essential). The gelatin must be completely melted before it will blend with the remaining ingredients. Unmelted gelatin will not congeal and the panna cotta will not ‘set’.

When the gelatin is entirely melted then quickly pour in the entire can of coconut milk, set down the can and stir the mixture to distribute the gelatin throughout the coconut milk. Scrap any remaining milk and solids from the can into the pan. Turn off the heat but leave it set for a few minutes.

Turn on the blender and pulse gently to puree the fruit. It doesn’t take but a few moments. Too much will oxidize the fruit, turn it brown, and degrade the flavor. Pour the warm mixture from the pan into the blender jar with the fruit. There should be about 3 cups of liquid altogether. Blend the mixture for about 30 seconds before pouring into a bowl or prepared mold. Chill for several hours until it is completely set.

Mom

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