Description
A luscious panna cotta infused with coconut and pandan, topped with shredded coconut for a delightful contrast in texture.
Ingredients
Scale
- 350 g whole milk
- 45 g granulated sugar
- 100 g coconut milk
- 150 g heavy cream
- 10 g gelatin sheets
- 10 g pandan powder
- Shredded coconut (for topping)
Instructions
- Prepare the gelatin by softening the sheets in cold water for about 5 minutes.
- Heat the cream mixture by combining whole milk, coconut milk, sugar, and heavy cream in a saucepan over medium heat.
- Incorporate the gelatin by adding the softened sheets to the warm mixture and stirring until dissolved.
- Flavor the mixture by whisking in pandan powder, ensuring no lumps remain.
- Pour the mixture into serving dishes, leaving space for toppings.
- Set the panna cotta in the refrigerator for at least 4 hours or overnight.
- Serve by inverting onto a plate or serving straight from the dish, topped with shredded coconut.
Notes
Make-ahead tips: Prepare up to three days in advance; store covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 16g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg