I am a sucker for custard type desserts. My latest favorite is
panacotta. I had some at brunch on sunday that had a distinct coconut
flavor, but no flakes of coconut. Several web searches later, I turn up
nothing.

I think I may substitute the cream in a decent panacotta recipe for
coconut milk. And leave out the vanilla bean...I think. It's sounding
like a good summer dessert for the Indian meal I'm planning on making
for diner tonight. Any reason why this monkeying around with the recipe
wouldn't work?

Jessica

In article >, "Jessica V."
> wrote:

> I am a sucker for custard type desserts. My latest favorite is
> panacotta. I had some at brunch on sunday that had a distinct
> coconut flavor, but no flakes of coconut. Several web searches
> later, I turn up nothing.

>
> I think I may substitute the cream in a decent panacotta recipe for
> coconut milk.

You mean substitute the coconut milk for the cream?

> And leave out the vanilla bean...I think. It's sounding
> like a good summer dessert for the Indian meal I'm planning on making
> for diner tonight. Any reason why this monkeying around with the recipe
> wouldn't work?

I don't really know, but I think I'd want at least some cream in it.
>
> Jessica
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

> In article >, "Jessica V."
> > wrote:
>
>
>>I am a sucker for custard type desserts. My latest favorite is
>>panacotta. I had some at brunch on sunday that had a distinct
>>coconut flavor, but no flakes of coconut. Several web searches
>>later, I turn up nothing.
>
>
>>I think I may substitute the cream in a decent panacotta recipe for
>>coconut milk.
>
>
> You mean substitute the coconut milk for the cream?

I hadn't had enough coffee when I wrote that.
>
>
>>And leave out the vanilla bean...I think. It's sounding
>>like a good summer dessert for the Indian meal I'm planning on making
>>for diner tonight. Any reason why this monkeying around with the recipe
>>wouldn't work?
>
>
> I don't really know, but I think I'd want at least some cream in it.

I like the cream taste too...maybe half of each. What I had wasn't
overwhelmingly coconut flavored.

>
>>Jessica

"Jessica V." a écrit :

> I am a sucker for custard type desserts. My latest favorite is
> panacotta. I had some at brunch on sunday that had a distinct coconut
> flavor, but no flakes of coconut. Several web searches later, I turn up
> nothing.

The original spelling is pannacotta, perhaps it will help you. That said,
I've eaten many a pannacotta in Italy, never had a coconut one. Usually,
pannacotta is plain in itself, but can be served with a berry puree, or some
toffee. I like mine plain - but then I *love* the taste of fresh cream.

Nathalie in Switzerland

On Tue, 13 Jul 2004 16:24:23 +0200, Nathalie Chiva
> wrote:

>"Jessica V." a écrit :
>
>> I am a sucker for custard type desserts. My latest favorite is
>> panacotta. I had some at brunch on sunday that had a distinct coconut
>> flavor, but no flakes of coconut. Several web searches later, I turn up
>> nothing.
>
>The original spelling is pannacotta, perhaps it will help you. That said,
>I've eaten many a pannacotta in Italy, never had a coconut one. Usually,
>pannacotta is plain in itself, but can be served with a berry puree, or some
>toffee. I like mine plain - but then I *love* the taste of fresh cream.
>
>Nathalie in Switzerland

I also love pannacotta and have eaten it in Italy! But I found when
experimenting that I could happily include some coconut cream (not
coconut milk mind you!) in the cream ingredient. It made a world of
difference - especially to those who like coconut!

Can you buy tiny cans of coconut cream (125g)? These are wonderful
for using in curries, pannacottas or anything that requires just a
small amount of coconut cream.

On Tue, 13 Jul 2004 09:57:29 -0400, "Jessica V." > wrote:

>I am a sucker for custard type desserts. My latest favorite is
>panacotta. I had some at brunch on sunday that had a distinct coconut
>flavor, but no flakes of coconut. Several web searches later, I turn up
>nothing.
>
>I think I may substitute the cream in a decent panacotta recipe for
>coconut milk. And leave out the vanilla bean...I think. It's sounding
>like a good summer dessert for the Indian meal I'm planning on making
>for diner tonight. Any reason why this monkeying around with the recipe
>wouldn't work?

The recipe I have has roasted pine nuts in the bottom, and is served with
strawberry sauce. MMmmmmm but I've never seen one for coconut.

Since you haven't posted the recipe that you're intending to use, it's hard
to say how forgiving to monkeying it would be, but most of the recipes I've
seen are very flexible.

--
Siobhan Perricone
"This isn't right. This isn't even wrong."
- Wolfgang Pauli, on a paper submitted by a physicist colleague

Siobhan Perricone > wrote in message >. ..
> On Tue, 13 Jul 2004 09:57:29 -0400, "Jessica V." > wrote:
>
> >I am a sucker for custard type desserts. My latest favorite is
> >panacotta. I had some at brunch on sunday that had a distinct coconut
> >flavor, but no flakes of coconut. Several web searches later, I turn up
> >nothing.
> >
> >I think I may substitute the cream in a decent panacotta recipe for
> >coconut milk. And leave out the vanilla bean...I think. It's sounding
> >like a good summer dessert for the Indian meal I'm planning on making
> >for diner tonight. Any reason why this monkeying around with the recipe
> >wouldn't work?
>
> The recipe I have has roasted pine nuts in the bottom, and is served with
> strawberry sauce. MMmmmmm but I've never seen one for coconut.
>
> Since you haven't posted the recipe that you're intending to use, it's hard
> to say how forgiving to monkeying it would be, but most of the recipes I've
> seen are very flexible.

Since panna cotta is thickened with gelatin or isinglass ("colla di
pesce") and only slightly cooked, it forgives all kinds of
substitutions -- except things that interfere with gelatin setting,
such as pineapple.

--
Chris Green

"Jessica V." > wrote in message
...
> I am a sucker for custard type desserts. My latest favorite is
> panacotta. I had some at brunch on sunday that had a distinct coconut
> flavor, but no flakes of coconut. Several web searches later, I turn up
> nothing.
>
> I think I may substitute the cream in a decent panacotta recipe for
> coconut milk. And leave out the vanilla bean...I think. It's sounding
> like a good summer dessert for the Indian meal I'm planning on making
> for diner tonight. Any reason why this monkeying around with the recipe
> wouldn't work?
>


Hehe, monkey around all you want, but don't come crying to us if it's not
like you remember it.

One way to introduce coconut flavor is to use coconut juice, which you can
find at an asian market.

Jack Panacea