After an easy crowd-pleasing dessert? Try this Coconut panna cotta recipe. Paired with tropical salsa for added freshness, it will go down a treat.
Serves66
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + 5 mins cooling & 4 hours setting time
+ 5 mins cooling & 4 hours setting time
Ingredients
½ cup (125ml) cream
2 tbs caster sugar
2 tsp gelatine powder
1½ tbs boiling water
500g coconut-flavoured yoghurt
300g pineapple, peeled, finely chopped
1 mango, stoned, peeled, finely chopped
⅓ cup (80ml) passionfruit pulp (about 4 passionfruit)
¼ cup small mint sprigs
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Spray six ⅔-cup (160ml) dariole moulds with olive oil spray to grease. Place on a baking tray. Place the cream and sugar in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat.
Step 2
Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Stir into the cream mixture. Set aside for 5 mins to cool.
Step 3
Place the yoghurt and cream mixture in a medium bowl and whisk to combine. Pour into the prepared moulds. Cover loosely with plastic wrap (make sure the plastic wrap doesn’t touch the surface). Place in the fridge for 4 hours or until set.
Step 4
Meanwhile, combine pineapple, mango and passionfruit pulp in a bowl.
Step 5
Invert each panna cotta onto a serving plate (see tip). Spoon over the salsa and top with mint sprigs.
Recipe tip
Sticky situation: Panna cottas not coming out of their moulds? Try dipping the bases in boiling water for 10 secs, then invert again.
