Coconut Panna Cotta with Coconut Caramel Sauce
Coconut Panna Cotta with Coconut Caramel Sauce - a very easy dessert with a tropical twist.
– 8.5 oz. heavy cream
– 5 oz. coconut milk
– 2.5 oz. Sugar
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
Top the panna cotta shooters with some Coconut Caramel Sauce and serve.