Recipe of Award-winning Pandan Coconut Panna Cotta

Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Speedy Pandan Coconut Panna Cotta. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pandan Coconut Panna Cotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Coconut Panna Cotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pandan Coconut Panna Cotta is 4 -5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Pandan Coconut Panna Cotta using 10 ingredients and 9 steps. Here is how you cook it.

This is one of my signature desserts. I love Panna Cotta and I love Thai dessert called Wun. They are both gelatine desserts. I adapted the recipe from Italian Panna Cotta by adding Thai (not) secret ingredients, Pandan Leaves and coconut milk, in the mix. And serve this with all time Thai favourite, Coconut and crushed peanuts. #myfavouriterecipe

Ingredients and spices that need to be Make ready to make Pandan Coconut Panna Cotta:

1. 1 Tsp Oil, to grease
2. 300 ml Double Cream
3. 2-3 Pandan Leaves
4. 30 g Caster Sugar
5. 3 sheets Fine Leaf Gelatine
6. (for setting half a pint of water)
7. 200 ml Coconut Milk
8. 3 Tbsp Desiccated Coconut
9. 2 Tbsp Peanuts
10. 3 Raspberries

Instructions to make to make Pandan Coconut Panna Cotta

1. Brush the moulds you are using lightly with oil.
2. Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. Remove from the heat, add 30 grams of caster sugar and stir to dissolve. Set aside to infuse for 15-20 minutes.
3. Soak the gelatine in cold water until soft, for about 5 minutes.
4. Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat.
5. Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the coconut milk. Taste and add more sugar, if needed.
6. Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight.
7. Toast the coconut and peanuts in a frying pan with medium heat. No need to add any oil. Take them out of the pan when they have a little colour. When they are cool, crush gently and leave aside.
8. Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove and gently release the panna cotta from the mould to the serving plate.
9. Assemble coconut, crushed peanuts, raspberries on the serving plate.

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So that's going to wrap it up for this special food Recipe of Super Quick Homemade Pandan Coconut Panna Cotta. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!