- Coconut Milk Panna Cotta.jpg (34.03 KiB) Viewed 141 times
Takes: 20 minutes (plus chilling time)
Serves: 4
No nutritional information available.
Ingredients
- 4 gelatine leaves
- 400ml can coconut milk
- 200ml chilled coconut milk
- 50g caster sugar, plus 2 tsp extra
- 1 tsp vanilla extract
- 200g strawberries, halved, larger one quartered
Method
1. Put the gelatine leaves in a small bowl of cold water for 5 minutes, to soften.
2. Meanwhile, put the canned coconut milk into a saucepan with the chilled coconut milk, the 50g of sugar and the vanilla extract. Heat over a medium heat, stirring occasionally, until steaming and just starting to bubble at the edges. Do not allow to fully boil. Remove from the heat.
3. Squeeze the gelatine leaves to remove the excess water. Add to the coconut milk mixture in the saucepan and stir until dissolved. Divide between 4 dessert glasses. Chill for 4 hours or overnight to set.
4. Just before serving, put the strawberries into a bowl with the 2 tsp of sugar, mix well, cover and allow to macerate for 15 minutes.
5. Spoon the strawberries over the panna cottas. Serve with chopped pistachio nuts and flaked almonds, if liked.
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