Pandan coconut panna cotta

Ingredients

• 1 tbsp jelly powder
• 10 pandan leaves - cut into smaller pieces
• 200ml thick coconut cream
• 1 cup milk
• 1/2 cup sugar
• 1 can Del Monte fruit cocktail

Preparation

• Blend/process the pandan leaves with coconut cream. Drain to extract the thick liquid.
  Add this liquid into a pan with milk and sugar.
  Stir continuously and once heated through, remove from heat.
  Mix in the jelly powder and pour into moulds of any size you prefer.
  Once cooled down, let it set in the freezer.
  To serve, slide out the panna cotta and add the fruit cocktail with syrup on top.

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