Coconut panna cottas recipe
- Cuisine: Indonesian
- Cook Time: 30 min(s)
- Makes 6
Elegant, ivory white and melt in the mouth, this sublime treat is a blend of coconut and pandan — Asia’s classic dessert duo — tinged with the seductive surprise of orange. There is just enough gelatine to make the panna cottas voluptuous and not too firm (but if you live in the tropics as I do, you might need to add more). I love these served with a drizzle of palm sugar syrup, but I also sometimes serve them topped with a spoonful of black rice pudding for a dramatic colour contrast.
Either way, it is a dessert you almost have to dress up for!
The panna cottas set overnight so you need to begin this recipe a day ahead.
Ingredients1½ tbsp white sugar
3 tbsp water
310ml coconut milk
2 pandan leaves, tied together in a loose knot
2 wide strips orange zest
1 tsp vanilla extract
1 titanium-strength gelatine leaf
Palm sugar syrup
250g palm sugar, roughly chopped
PreparationPlace the white sugar and water in a heavy-based saucepan and heat gently, stirring, until the sugar is dissolved. Add the coconut milk, pandan leaves, orange zest and vanilla and simmer over a low heat for 15 minutes to infuse the flavours into the milk.
Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes. Squeeze the water from the gelatine and add to the hot coconut milk, stirring to dissolve the gelatine.
Pour the cream into a large bowl. Strain the coconut milk onto the cream, removing the pandan leaves and orange zest, and stir to combine.
Lightly oil 6 x 125ml-capacity dariole moulds, ramekins or elegant glasses. Place them on a tray and fill with the cream mixture. Refrigerate overnight.
To make the palm sugar syrup, put the sugar and water in a heavy-based saucepan. Heat gently, stirring, until the sugar dissolves, then simmer without stirring for around 15 minutes, until roughly reduced by half. When small bubbles appear on the surface, remove from the heat immediately. Strain into a jug and leave to cool.
To serve the panna cottas, run a knife around the insides of the moulds and turn onto plates. (Or if using glasses you can serve them as they are.) Drizzle with a little palm sugar syrup.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Bali: The Food of My Island Home by Janet de Neefe. Published by Plum/Pan Macmillan Australia.
If you enjoyed this Coconut panna cottas recipe then browse more Indonesian recipes, dessert recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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