Coconut Panna Cottas

These Italian custards are amazingly simple to prepare yet so sophisticated to serve. Panna cottas are also incredibly versatile. Flavor them with almond extract, vanilla beans, or even citrus zest, and pair them with your favorite fruit, chocolate or caramel sauce.

Makes 6 servings

1 cup half & half
2½ teaspoons unflavored gelatin
¾ cup shredded coconut
½ cup granulated sugar
¼ teaspoon kosher or sea salt
1½ cups heavy cream
1½ teaspoons coconut extract
½ teaspoon vanilla extract
1½ cups diced pineapple

Heat oven to 300° F. Lightly oil six ramekins (4 to 6 ounces each) and set aside. Pour half & half into a saucepan, sprinkle gelatin over the top, and let stand for 5 to 8 minutes to soften.

Line a baking sheet with parchment paper, place coconut in an even layer, and toast in the oven until lightly golden, about 5 to 8 minutes. Remove from oven and set aside.

Add sugar and salt to half & half mixture and whisk over medium heat until just simmering. Remove from heat and stir in heavy cream, coconut and vanilla extracts. Strain custard through a fine mesh sieve and pour into ramekins. Cover with plastic wrap and refrigerate until firmly set, 3 to 4 hours (or up to 3 days).

To serve, gently wiggle ramekins until panna cottas are slightly loosened and unmold onto plates. Serve with a heaping spoonful of diced pineapple on the side and garnish with toasted coconut.