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.
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!
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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!
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Servings Per Recipe: 8 Calories: 572.1
% Daily Value *
protein:
5.2g
11 %
carbohydrates:
37.4g
12 %
dietary fiber:
2.5g
10 %
fat:
43.5g
67 %
saturated fat:
28.6g
143 %
cholesterol:
95.4mg
32 %
vitamin a iu:
1099.8IU
22 %
niacin equivalents:
0.9mg
7 %
vitamin c:
2.8mg
5 %
folate:
13.1mcg
3 %
calcium:
97.4mg
10 %
iron:
1.4mg
8 %
magnesium:
23.2mg
8 %
potassium:
293.5mg
8 %
sodium:
56mg
2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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.
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.
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.
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.
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Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
