2 simple ways to make sweet, creamy, soft coconut panna cotta

Soak the gelatin

First, soak 4 sheets of gelatin in cold water for about 15 minutes to soften.

Cook the milk mixture

Put a pot on the stove, add 400ml of coconut milk, 400ml of heavy cream, 80gr of sugar, and 1/2 teaspoon of vanilla extract. Use a whisk to stir well over medium heat until the mixture boils and the sugar dissolves.

Next, squeeze the excess water from the gelatin, then add it to the pot and continue to stir until it dissolves, then turn off the heat.

Pour into molds

Pour the milk mixture into molds or bowls, let it cool, then cover tightly with plastic wrap and place it in the refrigerator for 4 – 5 hours.

Final product

Place the panna cotta on a plate, decorate with some fresh fruit, drizzle a bit of honey on top, and it’s ready to enjoy.

The coconut panna cotta is smooth, wobbly, sweet, and creamy with coconut milk flavor, served with juicy fresh fruit that adds a sour touch, absolutely delicious!

Soak gelatin and heat milk mixture for the first time

Put 25ml of cold water and 5gr of gelatin powder into a bowl, stir well and let the mixture soak for 10 minutes.

Place a pot on the stove, add 100ml of unsweetened fresh milk, 150ml of coconut milk, and 20gr of sugar. Stir well over medium heat until the mixture reaches 80 degrees Celsius, steaming hot.

Next, add the soaked gelatin, stir well to dissolve and then turn off the heat.

Pour the mold for the first time

Prepare a tray lined with a towel inside, then place a cup in the middle, slightly tilted.

Next, pour the milk pudding mixture into it and let it freeze in the refrigerator for 1 hour.

Soak gelatin and heat the milk mixture for the second time

Add 40ml of cold water and 8gr of gelatin powder to a bowl, stir well, and soak for 10 minutes to swell.

Place a pot on the stove, add 210ml of unsweetened fresh milk and 100ml of fresh cream, heat the mixture until it reaches 80 degrees Celsius and starts to steam. At this point, add the soaked gelatin and stir until dissolved, then turn off the heat.

Next, place a new pot on the stove, add 35gr of sugar and 30ml of filtered water, and simmer on low heat until the sugar dissolves and turns a brown color.

Then, pour the milk mixture in, stir well to combine, and turn off the heat.

Finally, strain the mixture through a strainer for a smooth consistency, then let it cool.

Caramel sauce

Put 25ml of cold water and 5gr of gelatin powder into a bowl, stir well and soak the mixture for 10 minutes.

Place a pot on the stove, add 10gr of sugar and 15ml of water, and cook the mixture over low heat until the sugar dissolves and turns a brown color.

Next, add 30ml of water and the soaked gelatin, stir well until the gelatin dissolves, and then turn off the heat.

Second layer pour

Pour the caramel milk mixture into the original cake mold, place it in the freezer for about 30 minutes to 1 hour to let the top of the cake set.

Then, pour the cooled caramel on top of the cake, and place it in the refrigerator for 3 hours.

Final Product

To make the cake tastier, you can sprinkle a layer of shredded dried coconut on top.

Each spoonful of soft, fragrant coconut caramel panna cotta has a smooth, chewy texture, with layers of flavors interwoven harmoniously, sweet and rich with a hint of bitterness from the caramel, extremely delicious.