Pandan Coconut Panna Cotta. You can, of course, add some whipped cream and sugar-free chocolate chips for topping, but this is delicious and filling to eat by itself. The coconut panna cotta I had at a local cafe changed my perception towards this dessert recently. Although I do not fancy about sweet desserts, this panna cotta However, this luscious panna cotta I had blends seamlessly into the creamy texture of cream with the subtle and aromatic pandan flavor.
Add this liquid into a pan with milk and sugar. Coconut panna cotta can be dressed up a bit with coconut flakes and some chopped pineapple and become a show-stopper. Want an everyday dessert that your children will delight in without giving them a sugar high? You can have Pandan Coconut Panna Cotta using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pandan Coconut Panna Cotta
- Prepare 1 Tsp of Oil, to grease.
- It's 300 ml of Double Cream.
- Prepare 2-3 of Pandan Leaves.
- You need 30 g of Caster Sugar.
- It's 3 sheets of Fine Leaf Gelatine.
- It's of (for setting half a pint of water).
- You need 200 ml of Coconut Milk.
- It's 3 Tbsp of Desiccated Coconut.
- It's 2 Tbsp of Peanuts.
- It's 3 of Raspberries.
PANDAN AND COCONUT PANNA COTTA Recipe. Silky smooth and nutty tasting luxurious dessert. I got the extract/essence from my local Asian supermarket but you. Dairy-free Coconut Panna Cotta served with an assortment of tropical fruits and a sprinkling of Filipino latik topping!
Pandan Coconut Panna Cotta step by step
- Brush the moulds you are using lightly with oil..
- Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. Remove from the heat, add 30 grams of caster sugar and stir to dissolve. Set aside to infuse for 15-20 minutes..
- Soak the gelatine in cold water until soft, for about 5 minutes..
- Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat..
- Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the coconut milk. Taste and add more sugar, if needed..
- Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight..
- Toast the coconut and peanuts in a frying pan with medium heat. No need to add any oil. Take them out of the pan when they have a little colour. When they are cool, crush gently and leave aside..
- Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove and gently release the panna cotta from the mould to the serving plate..
- Assemble coconut, crushed peanuts, raspberries on the serving plate..
Impress dinner guests with this plated dessert! It's quick and easy to make. Yet, it looks worthy of a fine dining restaurant! Best of all, panna cotta can be prepared ahead of time. Creamy Coconut Panna cotta that is easy to make and is PALEO and DAIRY FREE (and Vegan friendly).
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