Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Coconut Panna Cotta

For the coconut panna cotta:
One half cup and 2 Tbsp. milk (1/2 cup)
1 Tbsp. sugar
One quarter piece vanilla bean (1/4 pc.)
One half cup coconut flakes (1/2 cup)
One half teaspoon gelatin (1/2 tsp)

Combine the milk, sugar, and vanilla bean in a pot and bring to a boil. Add the coconut flakes and remove from the heat. Allow to sit 5 minutes. Soften the gelatin in cold water and add to the hot milk. Pour into a white wine glass and chill.

For the compote:
1 pc. peach
2 cups red wine/water 50/50
Three quarter cup sugar (3/4 cup)
1 stick cinnamon
One half pc. vanilla bean (1/2 pc.)
One half lemon (lemon peel)

Place all of the ingredients in a pot and bring to a boil. Add the peach, remove from the heat, and cover with a plastic wrap. Allow to sit until cooled. Cut the peaches in segments.

For the sauce:
Bring some of the compote sauce to a boil. Make a slurry with cornstarch and water. Add enough of the cornstarch slurry to the compote liquid to thicken it to the point where it coats the back of a spoon. Cool.

To assemble:
Top the panna cotta with vanilla ice cream and top with the peach compote and sauce.
 

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