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Recipes > Coconut Pannacotta

Coconut Pannacotta

This Coconut Panna Cotta is a creamy, tropical twist on the classic Italian dessert. Made with coconut milk, cream, and a touch of vanilla, it has a silky, melt-in-your-mouth texture. Served chilled and often topped with tropical fruits or toasted coconut, this light and refreshing dessert is perfect for any occasion.

Prep

2 hours

Bake

20 mins

Total

2 hours 20 mins

Yield

6 pcs cups

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Ingredients

Coconut Pannacota

  • 103602RedMan UHT Full Cream Milk 3.5%250g
  • 1416RedMan Fine Sugar100g
  • 58650Chaokoh UHT Coconut Cream150g
  • 67817RedMan Vanilla Bean Paste2g
  • 64652RedMan Himalayan Pink Sea Salt1g
  • 1917Millac Whipping Cream Dairy 38%150g
  • 63278RedMan Gelatine Fish 200 Bloom 1 kg12g
  • Cold Water30g

Flourless Crumble

  • 68328RedMan Unsalted Lactic Butter30g
  • 974RedMan Blanched Ground Almond30g
  • 1417RedMan Caster Sugar (1 kg)30g
  • 103927Bob’s Red Mill Whole Grain Oat Flour – 200z30g
  • 55518RedMan Almond slice with skin (250g)10g

Cherry Compote

  • 105805Oregon Trail Dark Sweet Cherries Pitted In Syrup (Drain the syrup)500g
  • 1201RedMan Corn Flour (mix with some syrup)30g
  • 56275RedMan Cinnamon Powder1g
  • 1417RedMan Caster Sugar (1 kg)500g
  • 50452Ravifruit IQF Red Sour Cherry100g

Featured Products

UHT FULL CREAM MILK 3.5% 1L (#103602)

UHT FULL CREAM MILK 3.5% 1L (#103602)

$2.90

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

UHT COCONUT CREAM 250ML (#58650)

UHT COCONUT CREAM 250ML (#58650)

$1.80

VANILLA BEAN PASTE 33ML (#67817)

VANILLA BEAN PASTE 33ML (#67817)

$6.80

Instructions

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Coconut Pannacota

  1. Soak the gelatine with cold water.
  2. Boil the milk, sugar, salt, and vanilla bean paste.
  3. Add in bloomed gelatine, mix well.
  4. Add in the cream and sifted ingredients.
  5. Pour 120g per cup, keep in chiller.

Flourless Crumble

  1. Mix well, keep in chiller.
  2. Bake at 180°C for 20 minutes.

Cherry Compote

  1. Boil the cherry syrup.
  2. When boiling, mix in the corn flour mixture and thicken it.
  3. Lastly, add in the dark sweet cherry and sour cherry, mix well.
  4. Cool down and ready to use.

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BLANCHED GROUND ALMOND 1KG (#974)

16.10

CORN FLOUR 500G (#1201)

2.25

FINE SUGAR 1KG (#1416)

2.15

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

13.95

IQF RED SOUR CHERRY 8160 1KG (#50452)

22.70

ALMOND SLICE WITH SKIN 250G (#55518)

5.40

CINNAMON POWDER 90G (#56275)

6.50

UHT COCONUT CREAM 250ML (#58650)

1.80

GELATINE FISH 200 BLOOM 70G (#63278)

5.65

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

2.25

VANILLA BEAN PASTE 33ML (#67817)

6.80

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

WHOLE GRAIN OAT FLOUR 20OZ (#103927)

9.10

DARK SWEET CHERRIES PITTED IN SYRUP 850G (#105805)

7.15

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