Sweet Corn and Coconut Panna Cotta

From "The Adobo Road Cookbook" by Marvin Gapultos. The perfect ending to a perfect Filipino supper.

• Ready In: 40 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup  fresh sweet white corn kernels (see note)
• 2  cups canned unsweetened coconut milk
• 1  cup heavy cream
• 1⁄2 cup sugar
• 1  teaspoon vanilla extract
• 3  tablespoons cold water
• 2 1⁄2 teaspoons unflavored gelatin
• 1⁄2 cup sweetened flaked coconut

Directions

1. Note: About 1 ear of corn. If fresh corn isn't in season or unavailable, you can use 1 cup of frozen corn kernels or omit the corn altogether for a completely smooth panna cotta.
2. Combine the corn kernels, coconut milk, cream, and sugar in a large saucepan over medium heat. Stir until the sugar dissolves and the mixture just begins to bubble. Remove from heat and add the vanilla extract.
3. Pour the cold water into a large bowl and sprinkle the gelatin over the water and let stand for 5 minutes. Pour the warm coconut milk mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Evenly divide the panna cotta mixture between six ramekins or glasses. Cover each panna cotta with plastic wrap and chill in the refrigerator overnight until completely firm.
5. Prior to serving, preheat oven to 325°F.
6. Spread the shredded coconut in an even layer on a baking sheet. Place the coconut in the oven and toast until golden brown, stirring once, about 8-10 minutes.
7. Remove the panna cotta from the refrigerator and uncover. Serve each panna cotta garnished with the toasted coconut.