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by Josée Fiset

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coconut milk pie, panna cotta–style

Chocolate is truly a passion! It’s what inspired me to work on this nut and white chocolate preparation and to come up with a coconut milk–flavoured “crispy cloud.” It’s really – really! – simple, and oh, so good! I also like serving this dessert in glass dishes, with the chocolate-nut mixture sprinkled on top, like a fruit crisp.

Preparation : 30 minutes

Baking : 3 minutes

Efficiency : 8 servings

Refrigeration : 30 minutes


White chocolate, pecan and coconut crust

Coconut milk panna cotta


White chocolate, pecan and coconut crust

1. Line the bottom of an 8-in. (20 cm) non-stick springform pan with parchment paper, then line its sides with an acetate strip or plastic wrap to facilitate removal of the crust.

2. Using a food processor, grind the chocolate, pecans and coconut until they form a firm dough with the texture of modelling clay. Transfer dough to the pan and, using your fingers, press it evenly on the bottom and sides of the pan until it reaches a height of 1 1/4 in. (3 cm). The crust will be thin. Freeze for at least 30 minutes.

Coconut milk panna cotta

1. Add the milk to a small saucepan and sprinkle the gelatin over it. Let soften for 5 minutes. Over low heat, add the sugar and salt to milk in saucepan, stirring until gelatin, sugar and salt dissolve. Do not boil. Remove pan from heat.

2. Stir in the coconut milk and vanilla; mix well. Let mixture cool until it reaches room temperature. (This last step is very important: if the preparation is too warm, it will melt the chocolate in the crust.) Stir mixture well once again and gently pour over the chocolate crust. Refrigerate for 6 hours or overnight.

3. Remove from pan, then remove acetate from sides of pie. Using a spatula, remove parchment paper and transfer pie to a serving dish. Keep refrigerated.


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