For a show-stopping dessert, give this Coconut panna cotta recipe a go. Topped with fresh mint and sweet meringue, it’s a flavour sensation that’s guaranteed to impress your guests.
- Serves6
- Cook time5 minutes
- Prep time15 minutes, + standing & 6 hours chilling time
Ingredients
- 400ml can coconut cream
- 300ml pouring (pure) cream or thickened cream
- ½ cup (125ml) milk
- ⅓ cup (75g) caster sugar
- 1 tsp vanilla bean paste
- 6 gelatine leaves
- ¼ small pineapple, peeled, cored, finely chopped
- 4 passionfruit, halved
- Coles Vanilla Flavoured Meringue Kisses, crushed, to serve
- Mint leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the coconut cream, cream, milk, sugar and vanilla in a medium saucepan over low heat. Cook, stirring, for 3-5 mins or until the sugar dissolves and the mixture is just heated through.Step 2
Meanwhile, place the gelatine leaves in a bowl (see tip). Cover with cold water. Set aside for 3 mins to soak. Drain.
Step 3
Use your hands to squeeze excess liquid from the gelatine leaves. Add to the cream mixture in the pan and stir until the gelatine dissolves.Step 4
Lightly grease six ⅔-cup (160ml) dariole moulds or ramekins. Place on a baking tray. Pour the cream mixture evenly among the moulds or ramekins. Place in fridge for 6 hours or until set.Step 5
Combine the pineapple and passionfruit pulp in a small bowl.Step 6
Invert the panna cottas onto serving plates. Spoon the pineapple mixture over the panna cottas and sprinkle with meringue and mint.
Recipe tip
Perfect texture: Gelatine leaves are the secret to silky-smooth panna cotta. Simply soften them in cold water, then stir into the warm cream mixture.