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Nutrition: Per servings (8)

  • kcal398
  • fat32g
  • saturates24g
  • carbs23g
  • sugars16g
  • fibre1g
  • protein3g
  • salt0.2g
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Method

  • step 1

    Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn’t catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.

  • step 2

    Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.

  • step 3

    Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.

  • step 4

    Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.

  • step 5

    Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

Recipe from Good Food magazine, August 2021

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

nickpKOIslrk

Maybe just me but I thought these were heavy and stodgy (for pannacotta) and the coconut was so faint as to be undetectable. Will go for traditional pannacotta next time I think.

katiebrierley1-ODCUIpK

tip

Try adding coconut essense and 400ml evaporated milk/400ml coconut milk instead.

pippam

Easy to make. The texture was very soft and not particularly coconutty. Nice with the biscuit crumbs and mango.

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