Coconut Panna Cotta

Coconut Panna Cotta

Ingredients:

140ml.       Coconut milk

150ml.       Single cream

35g.           Sugar

2.               Gelatine leaf

Methods:

– Soak the gelatine leaf in the cold water.

– Gently heat coconut milk, cream, and sugar in a pot. Keep stirring until sugar is dissolved. Do not bring it to boil.

– Squeeze all the water out of the gelatine leaves. Then add the leaves into the mixture pot. Stir gently until gelatine leaves are dissolved.

– Sieve the mixture into a measuring jug to get rid of any lumps.

– Pour the coconut cream mixture into a mason jar, tumbler or a cute teacup.

– Chill the cups in the fridge until the mixture is set or at least 4 hours.

– Garnish with fruit of your choice. I topped with mango, raspberry, and fresh baby mint leaves and enjoy!

Tips:

-To truly enjoy Panna Cotta. Please get Thai coconut milk or Organic coconut milk, which gives you a full, smooth and creamy flavor. 

-Thai coconut milk is one of the Thai kitchen staples. Click to see why.