Grapefruit season is in full swing; the latest fruit I sampled was at its prime, practically bursting with juicy sweetness! The tangy citrus flavors pair perfectly with coconut panna cotta in this healthy gelatin dessert.
For a middle of winter pick-me-up, fresh citrus fruit is an optimum choice. The scent of citrus may improve mood and reduce stress and anxiety. So save the rind and inhale deeply as you make this cheerful dessert!
Last year I noticed a recipe for Blood Orange Panna Cotta at Simple Bites that inspired me to try my own spin on this creamy dessert. I have also made red and white panna cotta parfaits, coconut panna cotta, and tricolor gelatin parfaits. I think it is accurate to say that gelatin desserts are making a comeback here.
This time I wanted to see how it would look to have one pastel layer of tangy grapefruit atop the coconut panna cotta. Thanks to this strikingly beautiful pomegranate panna cotta post, I also discovered how to tilt the serving glasses. The secret: use an egg carton! Aren’t the results pretty?
The array of pastel cups makes a lovely addition to the dessert table and would be an appealing selection for Valentine’s day, Easter, showers, and other special occasions.
Grapefruit Coconut Panna Cotta
- 1 + 1/2 cup red or pink grapefruit juice
- scant 1/2 cup pineapple juice (for sweetness)
- 1 Tablespoon pomegranate juice (for color)
- 3 Tablespoons + 1 to 2 teaspoons raw honey or equivalent sweetener, divided
- 1 cup + 3 Tablespoons light coconut milk
- 1/2 cup unsweetened almond milk
- 2 packets unflavored gelatin
- Into a medium non-reactive bowl, pour 1/2 cup grapefruit juice and sprinkle with 1 packet of gelatin powder. Let the gelatin soften for several minutes.
- In a medium sauce pan, stir together pineapple juice, pomegranate juice and 1 cup grapefruit juice. Bring to a boil, stir, and then reduce heat. Transfer the hot juice mixture to the bowl with the gelatin, add 1 to 2 teaspoons honey, and whisk together for several minute to dissolve gelatin thoroughly. Let cool to room temperature.
- Meanwhile, soften the other packet of gelatin by pouring it over 1/4 cup water in a small bowl. In a small saucepan, pour the coconut milk and almond milk and bring to a simmer. Stir in 3 Tablespoons honey until dissolved. Turn off heat and stir in moist gelatin until dissolved. Let the white mixture cool to room temperature.
- Fill glasses almost half-way with the white layer and place them at a tilted angle in an empty egg carton. Chill until almost set (1 to 2 hours). Add a layer of pink fruit sauce and chill again until set (1 to 2 hours). Wrap the top of each glass with plastic wrap after they are completely cool. Can be made up to 2 days ahead and stored in the refrigerator. Serve the parfaits chilled, garnishing with additional fresh fruit, whipped coconut cream, and/or ribbons of grapefruit rind if desired.