You want to make sure you use the right combination of coconut milk and cream here – I use Kara brand. The coconut cream adds extra thickness and body to the coconut milk for a rich, delicious dessert.
Ingredients 6
10 g powdered gelatine
1 tbsp water, to soften
500 ml coconut milk
250 ml coconut cream
55 g caster sugar (superfine sugar)
To Serve
fruit, of choice, to garnish, optional
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Method 5
Activate the by adding it to 1 tablespoon to soften.
Place the gelatine mixture, , and in a small saucepan and simmer until the sugar is completely dissolved. Set aside.
Prepare six ramekins by spraying them with some cooking oil so the panna cotta doesn’t stick.
Pour the mixture into the ramekins, cover and place in the fridge for 2 hours.
To serve, run a knife around the edge of the ramekin to turn out the panna cotta, or serve it in the ramekin, garnished with fruit if you like.
