Pandan Coconut Panna Cotta. Coconut panna cotta infused with pandan flavor. When I was back to my kitchen, I had made a few variants of coconut panna cotta settle with one that I like. This panna cotta incorporates more Asian flavor into it, with not just pandan, but groundnuts and coconut milk too.

It is thickened with gelatin and often infused with aromatics for even more delicious taste. Common infusions are vanilla, orange extract, or even coffee. Great recipe for Pandan Coconut Panna Cotta. You can cook Pandan Coconut Panna Cotta using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pandan Coconut Panna Cotta

  1. It’s 1 Tsp of Oil, to grease.
  2. Prepare 300 ml of Double Cream.
  3. Prepare 2-3 of Pandan Leaves.
  4. You need 30 g of Caster Sugar.
  5. Prepare 3 sheets of Fine Leaf Gelatine.
  6. You need of (for setting half a pint of water).
  7. You need 200 ml of Coconut Milk.
  8. It’s 3 Tbsp of Desiccated Coconut.
  9. It’s 2 Tbsp of Peanuts.
  10. Prepare 3 of Raspberries.

This is one of my signature desserts. I love Panna Cotta and I love Thai dessert called Wun. I adapted the recipe from Italian Panna Cotta by adding Thai (not) secret ingredients, Pandan Leaves and coconut milk, in the. Buko (coconut) and pandan dessert is fast becoming a staple in buffet parties, including Christmas and New Year affairs.

Pandan Coconut Panna Cotta instructions

  1. Brush the moulds you are using lightly with oil..
  2. 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..
  3. Soak the gelatine in cold water until soft, for about 5 minutes..
  4. Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat..
  5. 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..
  6. Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight..
  7. 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..
  8. 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..
  9. Assemble coconut, crushed peanuts, raspberries on the serving plate..

Here is a new twist on the refreshing combination of pandan and coconut flavors. Less work, less mess, less calories and less fat. Pandan and Coconut Panna Cotta with Mango and Pineapple. I serve it in kilner jars but you can of course use bowls or dariole moulds. Add the milk, coconut cream, sugar and pandan leaves in a small saucepan.

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