Recipe: Coconut panna cotta

Total time: 15 minutes, plus 4 hours chilling time

Servings: 6

Note: From “Hawaii Cooks,” by Roy Yamaguchi (Ten Speed Press, $32.50)

2 envelopes granular gelatin

6 tablespoons water

2 cups coconut milk

1 1/4 cups heavy cream

3/4 cup sugar

1 teaspoon pure vanilla extract

Fresh fruit, diced, for garnish

1. In a small bowl, combine the gelatin with the water until softened.

2. In a small saucepan, combine the coconut milk, cream, sugar and vanilla. Place over medium heat and warm until hot to the touch (about 110 degrees). Add the gelatin and stir until dissolved.

3. Pour into 6 (6-ounce) ramekins or custard cups. Cover and refrigerate for 4 hours, or until set.

4. Serve garnished with fresh fruit.

Each serving: 426 calories; 5 grams protein; 29 grams carbohydrates; 1 gram fiber; 34 grams fat; 26 grams saturated fat; 68 mg. cholesterol; 34 mg. sodium.