Hello everybody, hope you are 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 am going to make it a bit tasty. This is gonna smell and look 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 favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Pandan Coconut Panna Cotta is something that I have loved my entire life.
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 cook it.
The ingredients needed to make Pandan Coconut Panna Cotta:
- Get 1 Tsp Oil, to grease
- Take 300 ml Double Cream
- Make ready 2-3 Pandan Leaves
- Take 30 g Caster Sugar
- Prepare 3 sheets Fine Leaf Gelatine
- Make ready (for setting half a pint of water)
- Get 200 ml Coconut Milk
- Prepare 3 Tbsp Desiccated Coconut
- Make ready 2 Tbsp Peanuts
- Prepare 3 Raspberries
Drain to extract the thick liquid. Add this liquid into a pan with milk and sugar. Directions Blend/process pandan leaves with coconut cream. To serve, slide out the panna cotta and top with fruit cocktail with syrup.
Instructions to make Pandan Coconut Panna Cotta:
- 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.
Dairy-free Coconut Panna Cotta served with an assortment of tropical fruits and a sprinkling of Filipino latik topping! 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.
So that is going to wrap it up for this exceptional food pandan coconut panna cotta recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
