Rated 5 out of 5 based on 3 votes
- 350 ml coconut cream
- 300 ml thickened cream
- 1/4 cup palm sugar, grated
- 1 Tbls gelatine powder
1. Lightly grease 8x150ml cup capacity moulds. Place coconut milk, cream and palm sugar into a saucepan on medium-low heat. Cook stirring for 3-5 minutes. (do not boil) Remove from heat and set aside to cool slightly.
2. Place 1/3 cup hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture and whisk until combined. Strain mixture into a jug. Divide evenly between moulds. Cover. Place in the refrigerator for 3-5 hours or overnight.
3. Turn panna cotta onto plates. Serve with fresh fruit. Decorate with chocolate heart.
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How pretty! Almost looks too good to eat
Sarah it is very pretty.