Coconut Panna Cotta with Blood Orange Curd

Smooth and creamy coconut panna cotta paired with citrusy blood orange curd — it’s the perfect easy, impressive spring dessert.

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}

Oh, hey there.  Remember me?  It’s been a little while, hasn’t it?  I didn’t intend for there to be 2.5 weeks of radio silence over here, but well — life.  A wonderful vacation-filled, exploring, eating my way through Paris, living a dream kind of life.

I thought I’d have the time to schedule a few posts ahead of time (LOL, extra time?  What was I thinking?).  I brought my computer with me, intending to spend the evenings blogging until the wee hours of the morning, just like I do at home.

Instead, I planned our itineraries for the next day and slept seven full, glorious, long hours per night.  It was amazing.

I’ll share more information about our little European jaunt soon (toddler travel tips! Parisian delicacies! London sightseeing!), but for now, let’s dive back into some recipes – starting with this dreamy coconut panna cotta with blood orange curd.

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}

In chemical kinetics, reactions have something called the rate-limiting step: it’s the slowest step in the reaction and it determines the overall speed at which the reaction can occur.  In a multi-step reaction, nothing can proceed faster than the rate-limiting step — makes sense, right?

For my little food blog, writing posts is the rate-limiting step.  I have an overflowing queue of recipe ideas, things I’ve made and tested and tweaked, photographed recipes, and edited pictures.  But sitting down and actually writing the post?

That’s my personal bottleneck.  I have so many recipes and photos waiting in the wings that sometimes I forget about them.

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}

Like this coconut panna cotta, which I made two months ago with the blood oranges left over from the blood orange olive oil cake.  And then I promptly forgot about the recipe and photos, until we ate dinner at Nopi while on vacation.

Yes, Nopi outstanding and yes, it’s completely worth the hype.  And yes, we did have the famous burrata with blood orange and coriander seeds, which immediately reminded me of the blood orange curd paired with this coconut panna cotta.

Thank you, Yotam Ottolenghi, for both a delicious dinner and reminding me that I needed to share this recipe ASAP.  Blood orange season is starting to come to a close (sob!) and I can’t think of a better send off.

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}

If you’ve never made panna cotta before, it’s easy.  So easy, my not-yet-two year old practically made this on his own (he’s an expert whisk-er).

Literally all you do is combine milk, gelatin, and sugar, and heat.  That’s it.

The most difficult part is getting the mixture to the apporpriate temperature: too cold, and the gelatin won’t melt all the way.  But bring the mixture to a boil and the gelatin loses it’s thickening power.  Heat until steaming – no more, no less.

Then pour into well-greased molds or glasses and chill.  Boom.

The blood orange curd?  Just as easy.  One saucepan and a little bit of whisking.  Spread on top of the chilling panna cotta, let it firm up in the refrigerator, and you’re done.

This is a dinner party worthy dessert with minimum fuss.

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}

(Don’t like blood oranges?  Blasphemy!  But you can sub in any citrus for the curd — orange, clementine, tangerine, even lemon or lime.  Don’t like citrus?  I bet this would be equally delicious with some blueberry cardamom curd, too!)

The smooth, rich, creamy coconut panna cotta, the sweet, citrusy tang from the blood orange curd – it’s the perfect spring dessert.  Coconut, citrus, perfection.

Make it for Easter, make it for Passover, make it because you’re in the mood for dessert.  Just make it.

Coconut Panna Cotta with Blood Orange Curd

Smooth and creamy coconut panna cotta paired with citrusy blood orange curd — it’s the perfect easy spring dessert.

Ingredients:

For the panna cotta:

  • 1 13.5-ounce can unsweetened coconut milk
  • 12 ounces (1.5 cups) whole milk
  • 1 packet (2 1/2 tablespoons) gelatin
  • 1/3 cup sugar
  • 1/2 tablespoon vanilla

For the blood orange curd:

  • 2 large blood oranges
  • 1 whole egg
  • 1 egg yolk
  • 1/3 cup sugar
  • 3 tablespoons butter

For serving:

  • blood orange slices
  • sweetened shredded coconut

 

Directions:

  1. To make the panna cotta, combine the unsweetened coconut milk and whole milk in a small heavy-bottom saucepan.  Sprinkle the packet of gelatin over the liquid and allow the gelatin to “bloom” for 5-10 minutes.  Once gelatin starts to soften, whisk in the sugar.
  2. Heat the milk and gelatin mixture over medium heat until steaming (do not boil!).  Once steaming, turn down the heat to low and continue to cook, whisking occasionally, for 5 minutes, until gelatin and sugar is fully dissolved.  Stir in the vanilla.
  3. Pour the panna cotta mixture into four well-greased molds (if serving unmolded) or glasses.  Refrigerate 2-3 hours or overnight, until firm.
  4. Once the panna cotta starts to firm, make the blood orange curd.  Zest one of the blood oranges, then juice both.  Combine the blood orange zest with the juice (~1/3 cup) in a small saucepan.  Heat over medium.  While the juice starts to warm, whisk in the egg and egg yolk, followed by the sugar.  Continue to cook, stirring continuously, until thick enough to coat the back of a spoon.
  5. Remove the curd from the heat and add in the butter, one tablespoon at a time, stirring until fully melted.   Spoon the curd over the solidified panna cotta, cover the surface with plastic wrap, and refrigerate an additional hour until curd is chilled.
  6. To serve, top with blood orange slices and a sprinkle of shredded coconut.

A Bunsen Burner Bakery Original Protocol

Coconut Panna Cotta with Blood Orange Curd: smooth and creamy coconut panna cotta paired with citrusy blood orange curd -- it's the perfect easy, impressive spring dessert. {Bunsen Burner Bakery}