Hello, I am Joana. Today, I will show you a way to make pandan coconut panna cotta recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pandan Coconut Panna Cotta Recipe
Pandan Coconut Panna Cotta is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pandan Coconut Panna Cotta is something which I have loved my entire life. They’re fine and they look fantastic.
To bewith this 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:
- Take 1 Tsp Oil, to grease
- Take 300 ml Double Cream
- Prepare 2-3 Pandan Leaves
- Get 30 g Caster Sugar
- Get 3 sheets Fine Leaf Gelatine
- Prepare (for setting half a pint of water)
- Get 200 ml Coconut Milk
- Get 3 Tbsp Desiccated Coconut
- Prepare 2 Tbsp Peanuts
- Prepare 3 Raspberries
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.
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