Coconut Panna Cotta
When it comes to developing recipes for Hungry Mummies, I am mostly guided by what my family enjoys eating, and often, the food I come across on my travels. Even though I haven’t been officially diagnosed as dairy/lactose intolerant, I have cut out a lot of dairy from my diet, with the exception of the occasional cheese. Dairy (and milk in particular) tends to make me feel quite bloated, so I consume with caution and in moderation. I was inspired to make this for a friend who has severe dairy (and gluten) intolerance, but loves a good panna cotta.
I tried to make this with agar-agar to make it vegan at the same time, but it was impossible to achieve the smooth and silky texture of a dairy-loaded panna cotta. I didn’t want to compromise on the texture this time, so I stuck to gelatin, as you will find in many similar recipes online.
The type of coconut milk to use is key here - since there are SOOO many different types on the market. Preferably - one that doesn’t split. I find the UHT packs of coconut milk (not cream) the most stable for this recipe. If you are reading this in Singapore, I like Ayam Brand.
Coconut Panna Cotta
Makes 4
Ingredients
500ml coconut milk (I recommend Ayam Brand™ Premium Coconut Milk)
50g caster sugar
Pinch of salt
1/2 tsp vanilla essence/extract
Zest of half a lemon
2 tsp beef gelatine
2 tbsp water
Mixed berries, to serve
Method
Bloom gelatine: In a small bowl, combine water with the beef gelatine and water and set aside.
Grease ramekins with a little coconut oil and place on a small tray
Prepare panna cotta mixture: In a saucepan, combine the coconut milk, sugar, salt and zest. Heat on low heat and stir until the sugar has dissolved, but not boiling. Add in the bloomed gelatine and vanilla essence/extract and stir until the gelatine is fully dissolved.
Pour the mixture, through a fine sieve, into prepared ramekins and place in the fridge to set for at least 4 hours, preferably overnight.
Serve chilled, with fresh mixed berries.
These coconut panna cottas make for a very pretty dinner party dessert. They keep well in the fridge for up to 3 days, so you can make them ahead to save time.