Coconut panna cotta with kiwi jelly in chocolate cups
I made this recipe a few times when I wanted a refreshing dessert that is neither too complicated nor boring. I combined two ideas: chocolate cups and coconut panna cotta, topped with a layer of kiwi jelly. I love that it can be done in stages, without rush, and the coconut flavor pairs well with chocolate. The cups look great on any platter, especially for guests. Quick Info Total time: about 3-4 hours, including chilling time Actual preparation time: about 40-50 minutes (the rest is cooling/hardening time) Servings: 8 cups Difficulty: medium, but without complicated techniques Occasion: festive dessert, to serve on special occasions or when you want something special Ingredients For chocolate cups: 300 g chocolate (you can use milk or dark chocolate, according to preference) For coconut panna cotta: 200 ml heavy cream 200 ml coconut milk 1 packet gelatin granules (equivalent to 10 g) 3 tablespoons sugar Seeds from 1 vanilla pod 5 tablespoons coconut flakes For kiwi jelly: 4 kiwis 3 tablespoons sugar Preparation method 1. Preparing the chocolate cups 1.1. Melt the chocolate in a double boiler. I used a heat-resistant bowl placed over a pot of gently boiling water, making sure the bottom of the bowl does not touch the water. 1.2. Once the chocolate has melted, tempering helps achieve a good texture, so it doesn't melt too quickly in your hand. For this, let the chocolate cool slightly. 1.3. Take 8 paper muffin cups (preferably sturdier ones). With a brush, coat the inner walls of each cup with melted chocolate, ensuring a somewhat even layer. 1.4. Place the chocolate cups in the fridge for 10 minutes until the first layer hardens. 1.5. Remove them and apply two more layers, letting them harden in the fridge for 10 minutes after each layer. I used a total of 3 layers, so they don't break easily at the end. 1.6. After the last layer, leave them in the fridge until filling. 2. Coconut panna cotta 2.1. Hydrate the gelatin in 50 ml cold water. Stir gently and let sit for 10 minutes. 2.2. Place the heavy cream and coconut milk in a small saucepan. Add the seeds from the vanilla pod, sugar, and coconut flakes. 2.3. Heat over medium-low heat, stirring to prevent sticking and dissolve the sugar. Do not boil, just heat until hot and everything is well dissolved. 2.4. Remove from heat and add the hydrated gelatin. Stir until completely melted. 2.5. Allow the cream to reach room temperature or close to it. I noticed that if it's too hot, the chocolate may start to melt upon contact. 2.6. Pour the panna cotta mixture into the chocolate cups, about 3/4 full, leaving room for the jelly. 2.7. Place in the fridge and leave until completely set. It usually takes at least 2 hours. 3. Kiwi jelly 3.1. Peel the kiwis and cut them into small cubes. 3.2. Place the fruit with the sugar in a small saucepan and cook over low heat, stirring and gently mashing the fruit with a spoon until softened and releasing juice. The sugar should dissolve completely, but do not boil too long, so it doesn't turn into jam. 3.3. Remove from heat and let cool. 3.4. When the panna cotta is set, place a tablespoon of kiwi jelly over each cup. 4. Finishing and serving 4.1. Keep everything in the fridge until serving, so all layers are well chilled. 4.2. Before serving, gently peel away the paper from each chocolate cup. They are best served cold. Why I make this recipe often It can be worked on in stages, so you don't have to be stuck by the stove. It keeps well in the fridge and is appreciated at any festive meal. I like that I can prepare everything a day in advance. Tips and variations Tips 1. Use thick paper muffin cups so they don't deform when spreading the chocolate. 2. When melting the chocolate, make sure no water gets in – even a little moisture can ruin it. 3. Do not pour very hot panna cotta over chocolate, as it may melt the layer. 4. Always let each layer of chocolate harden well before the next one, otherwise, you risk holes in the cup's walls. Substitutions 1. You can use dark or milk chocolate, depending on preference. I have also tried mixed varieties. 2. For coconut milk, I do not recommend diluted versions; ideally, it should be one with normal fat content. 3. Instead of kiwi, you can use another tart fruit, but the overall flavor will change. Variations 1. You can use other fruits for the jelly – berries, mango, pineapple. 2. If you don't have a vanilla pod, use extract, but add to taste. 3. For cups, if you want something simpler, you can use silicone molds. Serving ideas Serve directly at the table, on a cold platter. It's best to keep them cold until serving, especially in summer. No additional decorations are needed; they already look good. Frequently asked questions 1. Can I use sheet gelatin instead of granules? Yes, but you need to hydrate it according to the instructions on the package and use the same weight (about 10 g). 2. Can they be made a day in advance? Yes, it's actually better for the layers to settle perfectly. I keep them in the fridge, loosely covered with plastic wrap. 3. Can the cups be removed from the paper without cracking the chocolate? If you used 3 layers of chocolate and did not fill with hot cream, they come out quite well. I move carefully and peel the edges bit by bit. 4. Is it necessary to temper the chocolate? If you have time, tempering helps prevent it from melting easily in hands and gives a shiny finish. But for home use, if you cool the layers in the fridge, it works quite well even without strict tempering. 5. Can I use mascarpone or another type of cream instead of panna cotta? You can adapt the recipe, but it will be a different dessert. I have also tried it with cream cheese, but I prefer panna cotta for its light texture. Nutritional values (estimate) One serving has approximately 330-370 kcal, depending on the type of chocolate and cream used. Estimated ratio for one cup: Proteins: 4-5 g Fats: 21-25 g Carbohydrates: 30-32 g Data is approximate, based on the ingredients used. Coconut panna cotta and chocolate cups provide the main contribution of fats and carbohydrates. Storage and reheating They can be stored in the fridge, in a box or on a platter loosely covered with plastic wrap. They last well for 2-3 days. I do not recommend freezing. They do not require reheating; serve them cold directly. If they sit too long at room temperature, the chocolate may start to melt.
Preparation
Chocolate is melted in a double boiler. It is tempered by following this procedure: using a brush, coat the inner walls of some cupcake liners (I used 8). Let it cool in the refrigerator for 10 minutes until the chocolate hardens. Repeat the process 2 more times for all the liners used. For panna cotta, hydrate the gelatin in 50 ml of water. Heat the cream together with the coconut milk. Add the vanilla seeds, sugar, and coconut flakes. Stir until the sugar is completely dissolved. Remove from heat and add the gelatin. Mix for homogenization. Pour the mixture into cups and let it cool in the refrigerator until the panna cotta sets. For the jelly, cut the fruits into cubes and heat them together with the sugar. Mash gently with a spoon. Cook until softened and the sugar is dissolved. Let it cool, then add it on top of the panna cotta in the cups. Keep in the refrigerator until serving, when the liners are carefully removed.
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