Coconut Panacotta

Coconut Panacotta

Ingredients:

140g.      Coconut milk

150g.      Double cream

35g.        Sugar

2.            Gelatine leaf

Methods:

– Soak gelatine leaf in the cold water.

– Gently heat coconut milk , double cream and sugar in a pot. Keep stirring until sugar is dissolved.Do not bring it to boil.

– Squeeze all the water out of the gelatine leafs.Then add the leafs into the mixture pot. Stir gently until gelatine leafs are dissolved.

– Sieve the mixture into a measuring jug to get rid of any lumps.

– Pour the coconuty creamy mixture into mason jar, tumbler or a cute tea cup.

– Chill the cups in the fridge until the mixture is set or at least 4 hours.

– Garnish with fruit of your choice. I topped with mango, raspberry and fresh baby mint leafs and enjoy!

Tips:

To truly enjoy Coconut Panacotta. Please get Thai coconut milk or Organic coconut milk, which is give you full, smooth and creamy flavour.