Coconut Pannacotta Recipe at MyDish

Coconut Pannacotta

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Method

  • 1. Put cream, coconut milk, and sugar into
  • a pan and bring to a simmer, stirring.
  • 2. Soak the gelatine leaves in a small bowl
  • of cold water.
  • 3. Take the cream mixture off the heat.
  • 4. Squeeze the excess liquid from the gelatine
  • and add to the cream, stirring to dissolve.
  • 5. Cool until lukewarm, and then stir in the yoghurt.
  • 6. Pour into 6 175ml mini pudding basins.
  • 7. Cool and cover and chill for 4-5 hours or overnight.
  • 8. Serve with lime syrup, mango slices and coconut snaps. Sprinkle with the reserved lime zest.
  • For the lime syrup:-
  • 1. Zest 2 limes, set aside.
  • 2. Juice all the limes and in a pan, dissolve the juice with the caster sugar over a low heat.
  • 3. Increase the heat and bubble until syrupy.
  • 4. Cool.
  • For the coconut snaps:-
  • 1. Pre heat oven to 160˚,,,,,,C/fan 140˚,,,,,,C/gas 3.
  • 2. Beat the egg whites until frothy, stir in the coconut, sesame seeds and sugar.
  • 4. Place 16 spoonfuls onto lightly oiled baking trays, lined with baking paper, lightly pressing them out.
  • 5. Bake for 15 minutes, then press again to flatten and bake for 5 more minutes.
  • 6. Transfer to cooling racks.


    •

    Tips

    • Leave plenty of time for the pannacottas to really chill before serving decorated with mango slices, lime syrup and coconut snaps.

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    Ingredients

    •  
    • COCONUT PANNACOTTA
    • 300ml whipping cream
    • 400ml tin of coconut milk
    • 100g caster sugar
    • 4 leaves fine-leaf gelatine
    • 150g natural yoghurt
    •  
    • LIME SYRUP
    • 6 limes
    • 75g caster sugar
    •  
    • COCONUT SNAPS
    • 1 large egg white
    • 100g desiccated coconut
    • 1 tsp sesame seeds
    • 50g caster sugar

    By Views 207  Added Thu Jul 5 2012


    Delicious creamy pannacotta with an exotic twist.