Coconut Panna cotta
Coconut Panna cotta (Chillitalks version) - So, as the name suggests this recipe was a total trial and error dessert that I ended up making (by fluke!) but it turned out so so amazing that I started making this almost every time we have guests over! Its so simple to make and with the melt in the mouth texture, anybody who tastes it will be easily swept away by the delicious but not too strong coconuty taste .
I use china grass (agar agar) for it to set, and once it sets, it taste like soft tender coconut pieces. But the amount of china grass you use is entirely upto you!. if you want a soft pudding texture then I suggest you use half of what I have mentioned here. and if you want it to be really firm , then you can increase the quantity. I make all types! (hehe). OK so here goes! my famous coconut panna cotta recipe is here! Do try it and let me know what you think!
Coconut panna cotta
Serves - 8 - 10
Duration - 15mins ( Cooking time)
90 mins (Setting time)
Ingredients
- Coconut Cream - 2 tins (400 ml each)
- Milk -2 cups
- Thick cream - 400 ml
- Sugar - 3 tbsp
- sweetened Condensed milk - 1 tin
- China grass (agar agar) - 1 handful
- Red food colour - Optional
Method -
- In a deep cooking pot, pour the coconut cream, cream, milk, and whisk well.
- Now add the sweetened condensed milk, and 2 tbsp sugar (increase or decrease sugar quantity according to taste) . let it simmer on low heat.
- Cut the agar agar into small pieces. heat 2 cups water in a saucepan, and add the agar agar, mix well. once it dissolves in water, add a tbsp of sugar. mix well.
- Now pour this into the coconut cream mixture, cook for 2-3 mins. and pour into a setting dish, or individual bowls.
- I added some red swirls, by dipping the tooth pick in red food colour, or if you want to skip the food colour, you can leave it plain and simple white.
- Let it chill in the fridge for 3-4 hours, or overnight. till it sets.
- Serve chilled!
- Enjoy!
