After-dinner mint cream
This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Coconut panna cotta with passion fruit
Serves 6
Easy
Prep:
Cook:
plus cooling and 3 hrs chilling
Impress dinner guests with a tropical version of panna cotta with passion fruit, lime, mint and coconut flavours. It's an ideal dessert for entertaining
Skip to ingredients
- 2 x 400g cans full-fat coconut milk
- 6 tbsp coconut cream
- 50g coconut or light brown soft sugar
- ½ tsp vanilla extract
- 4 gelatine leaves
- 4 limeszested
To serve
- 4 passion fruitshalved
- 2 tbsp icing sugar(optional)
- desiccated coconut
- mint leaves
Nutrition: Per serving
- kcal349
- fat28g
- saturates24g
- carbs13g
- sugars11g
- fibre1g
- protein11g
- salt0.08g
Method
step 1
Warm the coconut milk and cream, the sugar and vanilla in a pan over a low heat for 10 mins. Remove from the heat. Leave to cool for 5 mins. Meanwhile, soak the gelatine in a bowl of cold water.
step 2
Squeeze the excess water from the gelatine, then stir it into the hot (not boiling) coconut milk mixture along with most of the lime zest. Pour into six ramekins. Chill for 3 hrs to set.
step 3
Scoop the passion fruit pulp into a bowl and add the sugar to sweeten if needed. Serve the panna cottas topped with the passion fruit pulp, coconut, mint leaves and the remaining lime zest.
