Here you have another delicious panna cotta recipe! I have a friend who loves coconut, so I thought of making this to take to her birthday party. I had just made the Coconut Caramel Sauce I shared in my previous post, so the pairing was a no brainer. They were silky, smooth and delicate and they tasted coconuty and delicious. This is a very easy recipe and a quick one too. You can easily add it to your holiday menu, to give it a little tropical touch! Enjoy!
Coconut Panna Cotta with Coconut Caramel Sauce
Coconut Panna Cotta with Coconut Caramel Sauce - a very easy dessert with a tropical twist.
- 250 ml – 8.5 oz. heavy cream
- 150 ml – 5 oz. coconut milk
- 75 gms – 2.5 oz. Sugar
- 3 sheets 6 gms – 0.2 oz. of gelatin or 2 tsp of gelatin powder
- Coconut essence to taste
- Coconut Caramel Sauce
Put the coconut milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
When ready, put the fire off and stir in the Coconut essence.
Put the gelatin sheets in cold water for 10 minutes, then put them in the hot cream and coconut mixture and stir well to dissolve.
Pour the mixture in the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.
Make the Coconut Caramel Sauce as per my recipe.
Top the panna cotta shooters with some Coconut Caramel Sauce and serve.