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Coconut panna cotta

Time 15 minutes
Yields Serves 6
Coconut panna cotta
1

In a small bowl, combine the gelatin with the water until softened.

2

In a small saucepan, combine the coconut milk, cream, sugar and vanilla. Place over medium heat and warm until hot to the touch (about 110 degrees). Add the gelatin and stir until dissolved.

3

Pour into 6 (6-ounce) ramekins or custard cups. Cover and refrigerate for 4 hours, or until set.

4

Serve garnished with fresh fruit.

From “Hawaii Cooks,” by Roy Yamaguchi (Ten Speed Press, $32.50).

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