Coconut Panna Cotta
A set coconut cream dessert served with reduced lychee syrup, toasted coconut, and crisp caramel shards.
Coconut Panna Cotta
A set coconut cream dessert unmoulded and served with reduced lychee syrup, toasted coconut, and caramel shards. The components are straightforward individually, but the unmoulding and last-minute assembly require some care.
Equipment
- 1 small microwave-safe bowl
- 1 medium saucepan
- 2 small saucepan (for syrup) one for syrup, one for caramel
- 1 fine mesh strainer
- 2 pouring jug
- 8 125ml silicone moulds silicone dariole moulds
- 1 Rolling Pin
- 2 silicone baking mat
- 1 dry frying pan
Ingredients
Coconut Panna Cotta
- 550 g coconut milk
- 350 g thickened cream
- 90 g caster sugar
- 10 g powdered gelatine
- 50 g cold water
- 5 g neutral oil for greasing silicone moulds
Lychee Lime Syrup
- 1 can lychees in syrup 565g can
- 180 g reserved lychee syrup from the lychee can
- 50 g caster sugar
- 20 tsp lime juice freshly squeezed, approx half a lime
Toasted Coconut
- 35 g shredded coconut
Caramel Shards
- 120 g caster sugar
- 30 g water
Instructions
Coconut Panna Cotta
- Lightly grease 8 x 125ml silicone moulds with neutral oil, then wipe out the excess so the moulds look almost dry.
- Place the cold water in a small microwave-safe bowl, sprinkle the gelatine evenly over the surface, and whisk to combine.
- Refrigerate the gelatine mixture for 5 minutes until set.
- Microwave the bloomed gelatine for 15-20 seconds until just melted, then stir until completely smooth and liquid.
- Place the coconut milk, thickened cream, and caster sugar in a saucepan and warm over medium heat, stirring, until steaming and the sugar has dissolved.
- Remove from the heat, add the melted gelatine, and stir thoroughly for 30 seconds to fully combine.
- Strain the mixture into a jug.
- Divide between the prepared moulds, filling the silicone moulds with approximately 125ml each.
- Chill for at least 3 hours, or until fully set.
Do this first before anything else. It's very easy to forget this in the midst of pouring the panna cotta mix.
Do not boil the gelatine.
Do not boil the mixture.
Lychee Lime Syrup
- Place the reserved lychee syrup and caster sugar in a small saucepan and simmer for 5 to 7 minutes, until lightly reduced but still pourable.
- Remove from the heat, stir in the lime juice, and cool completely.
- Halve the drained lychees and keep chilled until serving.
Toasted Coconut
- Place the shredded coconut in a dry pan over medium-low heat and toast for 2 to 3 minutes, stirring often, until golden.
- Cool completely before using.
Caramel Shards
- Line a tray with a silicone mat and have a second sheet ready.
- Place the caster sugar and water in a small saucepan and cook over medium heat without stirring until the sugar dissolves.
- Continue boiling until the caramel turns a clear amber colour.
- Pour the caramel onto the lined tray and wait 10 to 15 seconds until the bubbling settles slightly.
- Place the second sheet of silicone mat over the caramel and gently roll it into a thin sheet with a rolling pin.
- Leave to cool completely, peel off the silicone mat, and break into tall shards.
You may need to line the tray upside down if the silicone mat doesn't fit.
Keep shards dry and at room temperature – do not add to the plate until the last moment.
Assembly
- Take the silicone moulds with the panna cotta out of the fridge.
- Dip the mould briefly in warm water for 3 to 5 seconds, then invert onto a serving plate.
- If the panna cotta does not release, gently press the base of the mould and gently squeeze and tap the panna cotta out.
- Spoon a little lychee lime syrup around each panna cotta.
- Arrange lychee halves around each panna cotta.
- Scatter with toasted coconut and lime zest.
- Stand 1 or 2 caramel shards against each panna cotta just before serving.
Notes
Storage
- The set panna cotta (unmoulded or in moulds) keeps covered in the fridge for up to 3 days.
- The lychee lime syrup keeps refrigerated for up to 5 days.
- Make the caramel shards on the day of serving – they will soften in the fridge or in humid conditions.
Key pitfalls:
- Do not over-oil the moulds. A visible oil slick will leave marks on the surface of the finished panna cotta.
- Do not boil the coconut mixture after adding gelatine – heat above simmering can weaken the set.
- Silicone moulds help with release but distort easily if you rush. Chill overnight if you can.
- Do not over-reduce the lychee syrup — it should be glossy and pourable, not thick or sticky.
- Add caramel shards at the absolute last moment. Humidity and contact with syrup will soften them within minutes.
