John Myers
Coconut Milk Panna Cotta
The perfect coconut milk panna cotta recipe with a picture and simple step-by-step instructions.
- 250 ml 1 Packung Kokosmilch
- 200 g 1 Becher Schlagsahne
- 50 g Sugar
- 18 g 2 Beutel Gelatine
- 250 g / weight 1 Dose Mangos
- 2 tbsp Lemon juice
- 4 * ½ Zitronenscheiben zum Garnieren
- Mix the two gelatine bags in 10 tablespoons of cold water and allow to swell for about 10 minutes. In the meantime, bring the coconut milk (250 ml) to the boil with the whipped cream (200 g) and sugar (50 g) in a saucepan and remove from the stove. Stir the swollen gelatine into the hot liquid (not boiling!) Or let it dissolve. Fill into 4 glasses and put them in the refrigerator for about 3 – 4 hours. Put the can of mangoes in a colander and drain. Strain the drained mangoes with lemon juice (2 tbsp) and later pour onto the solidified coconut milk panna cotta. Serve the coconut milk pannacotto garnished with 1/2 lemon wedge each.
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