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Coconut Panna Cotta with Coconut Caramel Sauce

Coconut Panna Cotta with Coconut Caramel Sauce

Coconut Panna Cotta with Coconut Caramel Sauce - a very easy dessert with a tropical twist.

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 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

Instructions

  1. Put the coconut milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  2. When ready, put the fire off and stir in the Coconut essence.
  3. 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.
  4. Pour the mixture in the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.
  5. Make the Coconut Caramel Sauce as per my recipe.
  6. Top the panna cotta shooters with some Coconut Caramel Sauce and serve.