Pandan Coconut Panna Cotta
Pandan Coconut Panna Cotta

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pandan coconut panna cotta. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. 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.

Pandan Coconut Panna Cotta is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pandan Coconut Panna Cotta is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have pandan coconut panna cotta using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pandan Coconut Panna Cotta:
  1. Make ready 1 Tsp Oil, to grease
  2. Make ready 300 ml Double Cream
  3. Get 2-3 Pandan Leaves
  4. Make ready 30 g Caster Sugar
  5. Get 3 sheets Fine Leaf Gelatine
  6. Take (for setting half a pint of water)
  7. Take 200 ml Coconut Milk
  8. Take 3 Tbsp Desiccated Coconut
  9. Prepare 2 Tbsp Peanuts
  10. Prepare 3 Raspberries

I got the extract/essence from my local Asian supermarket but you. Directions Blend/process pandan leaves with coconut cream. To serve, slide out the panna cotta and top with fruit cocktail with syrup. Blend/process the pandan leaves with coconut cream.

Instructions to make Pandan Coconut Panna Cotta:
  1. Brush the moulds you are using lightly with oil.
  2. 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.
  3. Soak the gelatine in cold water until soft, for about 5 minutes.
  4. Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat.
  5. 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.
  6. Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight.
  7. 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.
  8. 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.
  9. Assemble coconut, crushed peanuts, raspberries on the serving plate.

Drain to extract the thick liquid. Add this liquid into a pan with milk and sugar. Creamy Coconut Panna cotta that is easy to make and is PALEO and DAIRY FREE (and Vegan friendly). A healthy dessert with THREE serving Coconut panna cotta with almond granola. This is perfect for breakfasts and brunches!

So that’s going to wrap it up for this exceptional food pandan coconut panna cotta recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!