You want to make sure you use the right combination of coconut milk and cream here – I use Kara brand. The coconut cream adds extra thickness and body to the coconut milk for a rich, delicious dessert. This is the perfect side to my Banana Pakalolo (both pictured).
SERVES 6
Ingredients
- 10g powdered gelatine
- 500ml coconut milk
- 250ml coconut cream
- 55g caster sugar
- Fruit of choice, to garnish (optional)
Method
- Activate the gelatine by adding it to 1 tablespoon water to soften.
- Place all the ingredients in a small saucepan and simmer until the sugar is completely dissolved. Set aside.
- Prepare six ramekins by spraying them with some cooking oil so the panna cotta doesn’t stick.
- Pour the mixture into the ramekins, cover and place in the fridge for 2 hours. To serve, run a knife around the edge of the ramekin to turn out the panna cotta, or serve it in the ramekin, garnished with fruit if you like.
This is an edited extract from Mabu Mabu by Nornie Bero. Published by Hardie Grant Books, RRP $45. Photography: © Armelle Habib 2022, except pages 20, 22–23 © Hugo Lamb 2022
