<\/span><\/strong><\/p>\n

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An elegant, creamy dessert with a delicate hint of coconut. Decorated with coconut flakes, which enhance the flavour even further. It\u2019s very simple to make and requires only a few ingredients. It\u2019s best prepared the evening before serving, so the panna cotta has time to reach the right consistency. It should be creamy, hold its shape gently and have a pleasant wobble on the plate. Too much gelatine will make the dessert overly firm and rubbery. Before you begin, be sure to read the important note below the recipe.<\/em><\/p>\n<\/blockquote>\n

Makes 6 servings (150 ml each).<\/span><\/p>\n

Ingredients for coconut panna cotta:<\/span><\/p>\n

\n
• 500 ml double cream<\/li>\n
• 400 ml coconut milk (1 tin)<\/li>\n
• 75 g fine sugar with real vanilla<\/li>\n
• 5 tsp (15 g) powdered gelatine<\/li>\n<\/ul>\n

  Place the powdered gelatine in a small bowl and add just enough cold water to cover it. Leave to bloom for about 10 minutes. Then heat gently, stirring constantly, until completely dissolved. You can also dissolve it in the microwave. Do not allow it to boil. Set aside.<\/p>\n

  Heat the double cream, coconut milk and sugar in a saucepan, stirring until the sugar has dissolved and the mixture is hot. There is no need to bring it to the boil. Remove from the heat, leave to cool for a moment, then add the warm, dissolved gelatine and mix thoroughly.<\/p>\n

  Prepare 6 ramekins or glass dishes, each with a 150 ml capacity. Pour the mixture into the dishes, cover with cling film and refrigerate overnight, or for at least 5 hours.<\/p>\n

  Before serving, dip each dish into very warm water for a few seconds. Then gently loosen the panna cotta around the edges using a thin knife and turn it out onto a plate. Decorate with coconut flakes.<\/p>\n

  Important note:<\/strong> The most common problem when making panna cotta is separation during chilling \u2013 a distinct, fattier layer may form at the top of the dish. This is caused by cooling the dessert too quickly. We often pour the hot or warm mixture straight into the ramekins and put them in the fridge immediately. Although recipes do not always mention it, panna cotta should be cooled gradually. The best approach is to place the creamy mixture over an ice bath and stir from time to time. Once it starts to thicken and has a slightly gel-like consistency, pour it into individual dishes and refrigerate until completely set.<\/p>\n

  Enjoy!<\/p>\n

  Recipe from Good Food magazine.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  An elegant, creamy dessert with a delicate hint of coconut. Decorated with coconut flakes, which enhance the flavour even further. It\u2019s very simple to make and requires only a few ingredients. It\u2019s best prepared the evening before serving, so the panna cotta has time to <\/p>\n","protected":false},"author":1,"featured_media":330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,39,416],"tags":[151,104,92,152,344],"duration":[],"tag_group":[],"class_list":["post-329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-individual-desserts","category-panna-cotta","tag-coconut-cream-en","tag-double-cream","tag-egg-free-recipe","tag-gelatine-en","tag-gluten-free"],"acf":[],"yoast_head":"\n