Coconut Pannacotta

Coconut Pannacotta

From   Firangi Tadka

Prep: 1 hour 15 minutes

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: Italian

The traditional Italian dessert is made special with coconut milk


  • Coconut milk 400 mls
  • Gelatin 5 sheets
  • Castor sugar ½ cup
  • Fresh cream 300 mls
  • Vanilla pod 1
  • Kiwi slices for garnish


  • Boil ½ cup water in a non-stick pan, add the gelatin sheets and set aside till the gelatin melts.
  • Heat another non-stick pan, add coconut milk, caster sugar and fresh cream, cook stirring continuously till the mixtures starts to thicken.
  • Add vanilla seeds and mix well. Add dissolved gelatin and mix well.
  • Set aside to cool down to room temperature.
  • Pour the mixture in short glasses and refrigerate for an hour.
  • Garnish each glass with a kiwi slice and serve chilled.