Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pandan coconut panna cotta. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pandan Coconut Panna Cotta is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Pandan Coconut Panna Cotta is something which I’ve loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 1 Tsp Oil, to grease
- Get 300 ml Double Cream
- Prepare 2-3 Pandan Leaves
- Prepare 30 g Caster Sugar
- Prepare 3 sheets Fine Leaf Gelatine
- Make ready (for setting half a pint of water)
- Get 200 ml Coconut Milk
- Make ready 3 Tbsp Desiccated Coconut
- Take 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.
Steps 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.
Panna cotta is a classic Italian dessert, and I've infused it with classic Malaysian fruit flavours. 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! Combine this with a fruit compote and it'll be like a breakfast.
So that’s going to wrap it up for this special food pandan coconut panna cotta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
