Coconut Panna Cotta

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This coconut panna cotta is absolute perfection! Justine shows you how to make the silkiest, creamiest panna cotta with a tropical coconut twist. This elegant panna cotta recipe only takes 30 minutes to prep (plus overnight chilling) and always impresses guests. The combination of coconut milk and cream creates the most luxurious panna cotta texture that literally melts in your mouth. Perfect for dinner parties or when you want to treat yourself to restaurant-quality panna cotta at home!

Ingredients

• 400ml coconut milk
• 300ml thickened cream
• 100g caster sugar
• 1 tsp vanilla bean paste
• 3 gelatine leaves (titanium), bloomed

Method

1. Soak the gelatine leaves in water for 5 minutes.
2. Heat coconut milk, cream, vanilla and sugar in a saucepan until it just comes to a boil. Remove from the heat and cool slightly. Squeeze excess water out of gelatine and gently whisk into the coconut mixture until it dissolves.
3. Strain the mixture into a large jug through a fine sieve. Pour into approximately 125ml dariole moulds. Place into a shallow tray and then into the fridge to set overnight, covered with cling film.
4. Unmould the panna cotta and serve.