Maximize coconut flavor

Hi all.

I was wondering about making a coconut panna cotta, and I'm a bit curious about how to get a strong coconut flavor at the same time as it's not too fatty (and also a smooth panna cotta without coconut bits).

Reducing coconut water?
Reducing coconut milk?
(Adding coconut cream or coconut oil?)

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Comments

gabor.szeder

Not sure how far you want to "maximize coconut flavor", but I think you should then start with replacing all the cream with the same amount of coconut cream in your go-to panna cotta recipe, and see what happens.

Occasionally I make what I dub as "Bounty" tart, basically cocoa pâté sucrée filled with coconut panna cotta: a mixture of cream (500g), coconut cream(400g), shredded coconut (100g), sugar set with gelatin. These ratios give enough coconut for my taste, and I found that using no cream but only coconut cream was too much for me. But then again, I never wanted to maximize coconut flavor...

Oh, and once you've got your coconut panna cotta, try it with raspberry fluid gel, if possible from clarified raspberry juice and keeping as much juice uncooked as possible.

naithaddi

I once had to make a coconut panna cotta and I simpply used coconut milk and coconut cream instead of milk and cream and I set it with Kappa carrageenan. It tasted quite coconut-y. You could add coconut extract as well to amplify the taste, but I didn't feel like it was necessary.

johG_241326

Thanks, but didn't the PC get to brittle or too firm with the Kappa?

naithaddi

Sorry Iota, not Kappa. To the contrary I found the texture quite nice. Soft and tender. I pretty much never do a panna cotta with gelatin since I started using Iota carrageenan. I have a recipe that I scale based on needs.

400 g Heavy cream

200 ml Milk

75 g sugar

1 vanilla bean scrapped

1.4 g Carrageenan Iota

When I wanted to do the coconut version, I replaced the milk and cream with coconut milk and cream.

I had to do a big batch one day and I just double all the ingredients.