Coconut Pannacotta

coconut pannacottaThis pannacotta will show you how well The Sugar Breakup Dextrose and milk work together. It has a subtle coconut flavour that works well with berries.

  • Makes : 4 serves
  • Cooking time : 10 minutes
  • Time to Set : 5 hours
  • Mould size : 4 x ½-cup capacity moulds


150ml Cream
200ml Coconut milk
¼ cup The Sugar Breakup Dextrose
2 teaspoons gelatine
2 tablespoons boiling water
1 cup of mixed fresh or frozen berries for serving

How to make Coconut Pannacotta

  1. Place coconut milk, cream and dextrose into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat.
  2. Place hot water in a small bowl with gelatine. Stir until dissolved. Add to coconut milk mixture. Whisk well to combine.
  3. Rinse moulds and shake out excess water. Pour in coconut mixture.
  4. Refrigerate for 5 hours or until set.

Handy Hints

Want to increase the tropical flavour? 

Serve with freshly chopped pineapple pieces instead of mixed berries.

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