Enchanting Thai Coconut Milk Panna Cotta

Allergens

Coconut, Dairy (if using cow's milk instead of coconut milk)

Ingredients

• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1 tablespoon pandan extract
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 mango, thinly sliced for garnish

Instructions

1. In a small bowl, bloom the gelatin with the cold water and set aside.
2. In a saucepan, combine coconut milk, sugar, and pandan extract. Heat gently until the sugar dissolves and the mixture is well combined.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until completely incorporated. Pour the mixture into four serving glasses or ramekins.
4. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
5. To serve, top each panna cotta with a few mango slices and enjoy!

Chef’s Insight

The key to a perfect panna cotta is allowing it to set properly in the refrigerator before serving.

Notes

You may need to adjust the amount of sugar based on the sweetness of your coconut milk.