Log in o Sign up and enjoy ThermoRecetas

Panna cotta with coconut milk

Dessert426 minutes5 people260 calories
1/52/53/54/55/5 (41 votes)
Loading ...

By Ascen Jimenez

To do this panna cotta coconut in Thermomix could not be easier. And I assure you that it is a delicious, caloric dessert, yes, but great.

How the traditional panna cotta is Cooked cream although in this case with coconut flavor. The reason: next to the cream we are going to put coconut milk, of which it comes in brick or can and that we can already find in many establishments. This ingredient can also be used in your carrot or pumpkin cream, you will give them creaminess and an exotic touch.

Do not hesitate to serve this dessert with your favorite jam and / or with berries, like the ones in the photo. 

Panna cotta with coconut milk

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

A delicious dessert for any occasion. It can be served with red fruits, with a fruit sauce, with jam and even with chocolate.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 260
  • Rations: 5
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of liquid cream (with at least 30% fat)
  • 200 g coconut milk
  • 80 g of sugar
  • 7 g of neutral gelatin in sheets

Preparation

  1. We put the gelatin to soak, in cold water, in a bowl or deep plate.

  2. We put the cream, the coconut milk and the sugar in the glass. We program 5 minutes, 80º, speed 3. 

  3. We drain the gelatin and add it to the previous mixture. We program 15 seconds, speed 4.

  4. We put the mixture in our individual plastic or aluminum molds (we will need 4 or 5 molds, depending on the size).

  5. We leave them at room temperature until they lose temperature and then we put them in the refrigerator where we will have them for at least 6 hours.

  6. When we want to consume them we will only have to unmold them and serve them in individual plates with jam, red fruits or whatever we like.


Discover other recipes of: International kitchen, Desserts

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Mar said
    ago 6 years

    What type of coconut milk do you recommend? I know of two: the one that comes in a tetra brick, which usually goes with rice milk (it is liquid, to drink), and the one from a can, which is full fat or light, with less fat. Can you tell me which one would suit him better? Thanks!

    Reply to Mar
    1.    Ascen Jimenez said
      ago 6 years

      Hello Sea!
      I use the one that goes in brick, but it does not go with rice milk although it is quite liquid ... and they sell it for cooking. The brand is Suzi Wan. I leave you a photo for you to see.http://www.suziwan.it/prodotti-orientali/latte-di-cocco.aspx
      You can also use the can (I would put the one with the least fat).
      A hug!

      Reply to Ascen Jiménez