Coconut Panna Cotta Recipe

Prepare Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until softened.

Heat Ingredients

In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until sugar is dissolved, but do not bring to a boil.

Combine Gelatin

Remove the saucepan from heat, and stir in the softened gelatin and vanilla extract until fully dissolved.

Set Panna Cotta

Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.

Prepare Gelatin

Soak the gelatin sheet in cold water for about 5 minutes.

Heat Passionfruit Puree

In a small saucepan, heat the passionfruit puree and sugar until sugar is dissolved.

Combine Gelatin

Remove from heat and stir in the softened gelatin until completely dissolved. Let cool slightly.

Fold in Whipping Cream

Whip the cream until soft peaks form and gently fold into the passionfruit mixture until combined. Refrigerate until ready to serve.

Prepare Kiwi

Peel and chop the kiwis into small pieces.

Cook Sauce

In a small saucepan, combine kiwi, sugar, and water. Cook over medium heat until the kiwi softens and breaks down, about 5-7 minutes.

Blend Sauce

Blend the mixture until smooth and strain if desired. Let cool.

Prepare Batter

Melt the butter and let it cool. In a bowl, whisk together the melted butter, sugar, flour, egg whites, and vanilla extract until smooth.

Bake Tuiles

Preheat the oven to 180°C (350°F). Spread thin circles of batter on a baking sheet lined with parchment paper. Bake for about 5-7 minutes or until golden.

Shape Tuiles

Remove from the oven and quickly shape the tuiles while warm. Let cool completely.