Coconut panna cotta with chopped pistachios

4 servings
5 min
10 min
Very Easy


Number of serving: 4
1 can (400 ml) coconut cream

150 ml double cream

140 gram caster sugar

1 teaspoon vanilla sugar

Juice of ½ lemon

12 g powdered gelatine

2 tablespoon cold water

4 tablespoon chopped pistachios


  • In a small bowl place gelatine then sprinkle with cold water. Leave to stand for 5 minutes.
  • Meanwhile in a saucepan add coconut cream, double cream, sugar and vanilla sugar. Bring it to a gentle boil; stir until sugar has dissolved.
  • Remove from the heat and add gelatine, stir until dissolved.
  • Press trough the sieve before dividing between 4 individual ramekins or pudding basins.
  • Leave to set in the fridge for 4 hours or preferably overnight.
  • When ready to serve, dip the panna cotta ramekins into hot water until they just loosen at the sides, then invert onto serving plates.
  • Sprinkle with chopped pistachios.


Coconut Panna Cotta with Chopped Pistachios, photo 1Coconut Panna Cotta with Chopped Pistachios, photo 2Coconut Panna Cotta with Chopped Pistachios, photo 3

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