This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.

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  • Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.

  • Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.

  • Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.

  • To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Nutrition Facts

572 calories; protein 5.2g; carbohydrates 37.4g; fat 43.5g; cholesterol 95.4mg; sodium 56mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/21/2009
I made this recipe twice and I thought the 2nd time was so much better and less bitter. I made the espresso - did not use espresso instant powder and mixed in 1 tablespoon of the espresso in the mixture. In addition I cut back on the rum b/c I thought it made the custard a little too bitter. I used 1/8c of dark rum. I increased the coconut milk. I used 1 1/8c of coconut milk. Finally I used Giaradelli bittersweet chocolate chip cookies for the chocolate glaze. Delish! Read More
(13)

Most helpful critical review

Rating: 2 stars
07/21/2009
Not bad overly sweet and fairly rich. Agreed on the coconut milk. I might even leave the rum out next time if I try it again. Read More
(3)
17 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
09/21/2009
I made this recipe twice and I thought the 2nd time was so much better and less bitter. I made the espresso - did not use espresso instant powder and mixed in 1 tablespoon of the espresso in the mixture. In addition I cut back on the rum b/c I thought it made the custard a little too bitter. I used 1/8c of dark rum. I increased the coconut milk. I used 1 1/8c of coconut milk. Finally I used Giaradelli bittersweet chocolate chip cookies for the chocolate glaze. Delish! Read More
(13)
Rating: 4 stars
03/20/2016
This is a delicious panna cotta but it turned out more coffee than coconut. The coconut flavor was very subtle almost unnoticeable. So it would be better to use strong brewed coffee. And I suggest that you use light brown sugar because dark sugar overwhelmed coconut flavor. Read More
(7)
Rating: 4 stars
10/18/2007
This was my first attempt at panna cotta. It was a beautiful presentation with a great combination of ingredients. It had a bit of a bitter aftertaste though. Maybe I'll leave the coffee out next time.:-) BTW the chocolate sauce is fabulous for making hot cocoa! Read More
(6)
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Rating: 5 stars
07/15/2007
This panna cotta is so great--the flavors of the coffee go so well with the bittersweet chocolate and rum. Plus it is so easy and a nice lighter dessert when you are having a heavy dinner. Read More
(5)
Rating: 2 stars
07/21/2009
Not bad overly sweet and fairly rich. Agreed on the coconut milk. I might even leave the rum out next time if I try it again. Read More
(3)
Rating: 5 stars
09/24/2007
This is sooooo good. Just like something you'd get at an upscale restaurant. And so easy to make. I thought there was a lot of sauce though. Enough for a whole other batch of panna cotta. Really rich & chocolaty. You don't really taste the coconut milk or the coffee. It just tastes really decadent. This would be great dessert for a dinner party. Guests will be really impressed. Read More
(3)
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Rating: 4 stars
02/21/2012
I made these for dessert. They were good but to me they weren't Panna cotta; the sour cream was just wrong in it. I could taste the sour cream distinctly. Real Panna cotta has a delicate cream flavor. Four stars because the sauce was fantastic. Thank you camila for the interesting recipe. Read More
(2)
Rating: 3 stars
12/04/2008
I think that the rum flavour is too strong and I couldn't taste the coconut milk at all. I would probably reduce the rum and compensate with more milk next time. However the texture of this is lovely--smooth and light--even though I messed up at first and had to add more gelatin for it to set. Read More
(1)
Rating: 4 stars
11/17/2010
I serve this on a mound of "soil" which consists of rough chopped oreo cookies (remove the white inner stuff before chopping) and a large Tbl. of finely ground coffee. Mix them together well and they should resemble potting soil. Read More
(1)
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