Coconut Panna Cotta

Cook Time 30 minutes plus overnight refrigeration

Servings makes 8 x 125ml capacity dariole moulds

Ingredients

400ml coconut milk

300ml thickened cream

100g caster sugar

1 tsp vanilla bean paste

3 gelatine leaves (titanium), bloomed

Method

Soak the gelatine leaves in water for 5 minutes.

Heat coconut milk, cream, vanilla and sugar in a saucepan until it just comes to a boil. Remove from the heat and cool slightly. Squeeze excess water out of gelatine and gently whisk into the coconut mixture until it dissolves.

Strain the mixture into a large jug through a fine sieve. Pour into approximately 125ml dariole moulds. Place into a shallow tray and then into the fridge to set overnight, covered with cling film.

Unmould the panna cotta and serve.