Coconut Pannacotta

About Coconut Pannacotta

Ingredients

• Coconut milk 400 mls
• Gelatin 5 sheets
• Castor sugar ½ cup
• Fresh cream 300 mls
• Vanilla pod 1
• Kiwi slices for garnish

How to Make Coconut Pannacotta (Stepwise Photos)

Method

1. Boil ½ cup water in a non-stick pan, add the gelatin sheets and set aside till the gelatin melts.
2. Heat another non-stick pan, add coconut milk, caster sugar and fresh cream, cook stirring continuously till the mixtures starts to thicken.
3. Add vanilla seeds and mix well. Add dissolved gelatin and mix well.
4. Set aside to cool down to room temperature.
5. Pour the mixture in short glasses and refrigerate for an hour.
6. Garnish each glass with a kiwi slice and serve chilled.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps