- Gently heat coconut milk and cream together in a small saucepan with the sugar and pandan leaves chopped into rough pieces. You want the mix to just get to hot. If it simmers or comes to a boil the coconut milk may split.
- Soften the gelatin in cold water for 5 minutes.
- Squeeze out excess water from gelatin and add to saucepan but remove from heat. Stir through until the gelatin has dissolved.
- Strain into a jug and then pour into 4 lightly greased 125ml dariole moulds.
- Chill in the fridge until set. Approx 5 hours.
- To make the passionfruit syrup gently dissolve the sugar and water over a low heat. When no sugar crystals are visible, add the pulp of the passionfruit and stir to combine. Leave on a how heat to reduce to the consistency of warm honey.
- Unmold the coconut pandan panna cotta onto servings plates, top with some toasted coconut flakes and passionfruit syrup.
Coconut pandan panna cotta w passionfruit syrup
Recipe by Jo Feehan- Second Helping
Makes four.
Ingredients
- 400ml coconut milk
- 100ml coconut cream
- 2 sheets gold leaf gelatin
- 4 pandan leaves
- 3 tblsp coconut sugar
- Shaved coconut to garnish
- Passionfruit syrup:
- 4 passionfruit
- ¾ cup caster sugar
- ¾ cup water
