Kimberly Bugler is at it again with a recipe for Coconut Panna Cotta

Coconut Panna Cotta with Grilled Pineapple and Sesame Coconut Cookies
Yields 10

Coconut Panna Cotta

1 cup Coconut puree
1 cup Sugar
5 Leaves Gelatin
1 cup Cream
2 cups Milk

Method:

1) Combine Puree and Sugar in saucepan and heat until Sugar is dissolved.

2) Remove from heat.

3) Place Gelatin Leaves in very cold water and soak until soft and rubbery.

4) Squeeze water out and add softened Gelatin to hot Coconut mixture.

5) Whisk in Cold Milk and Cream.

6) Pour into Silicone Molds and freeze overnight

7) Unmold onto Sheet tray at least 1 hour prior to serving

Sesame Coconut Cookies

1 pound soft Butter
1 ½ cups Sugar
2 cups Shredded Coconut
1 cup Sesame Seeds
½ cup Almond Flour
3 cups All-Purpose Flour

Method:

1) In bowl of Electric Mixer fitted with Paddle attachment, cream Butter and Sugar together until light and homogenous.

2) Add remaining ingredients in order mixing well between each addition

3) Spray a baking pan (with sides) with Non-stick Spray, and line with parchment paper

4) Spread dough evenly onto tray

5) Freeze for at least 30 minutes or until dough becomes hard.

6) Bake in preheated 350 degree oven until dough is cooked through and has a uniform golden brown color. (approx. 30 minutes)

7) Allow to cool for 30 minutes at room temperature, and cut into desired shapes

8) Grill ¼ inch slabs of pineapple until dark yellow with pronounced grill marks.

9) Cut pineapple into ¼ inch cubes

10) Serve panna cotta on thinly sliced pineapple with 2 pieces of coconut sesame cookies and garnish with Grilled pineapple cubes.

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