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Coconut panna cotta

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.
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Cook Time 45 minutes
Chilling time 3 hours
Course Dessert
Cuisine Fusion
Servings 6 portions

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.
    • Do this first before anything else. It's very easy to forget this in the midst of pouring the panna cotta mix.
  • 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.
    • Do not boil the gelatine.
  • 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.
    • Do not boil the mixture.
  • 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.

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.
    • You may need to line the tray upside down if the silicone mat doesn't fit.
  • 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.
    • 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.
Keyword caramel, coconut, fusion, gelatine, lime, lychee, panna cotta, set dessert, tropical