• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 6 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 250g Anchor UHT Whipping Cream
  • 110g coconut water
  • 30g caster sugar
  • 6g gelatine
  • 20g cold water
  • 65g coconut cream
  • Gula Melaka Sauce:
  • 125g gula melaka
  • 50g water


    For the Coconut Panna Cotta:
  1. Soak the gelatine with cold water until bloomed.(about 10 minutes).
  2. In a sauce pot, put 100g of whipping cream, sugar and coconut cream together and bring to boil. Remove from heat.
  3. Add in soaked gelatine. Wix well.
  4. Then, combine the remaining cream and coconut water into the mixture.
  5. Pour into the desire cup and keep in the fridge to set.
  6. For the Gula Melaka Sauce:
  7. Chopped the gula melaka into small pieces and put in a small pot.
  8. Combine the water together and cook at slow heat until all the gula melaka has dissolve.
  9. Cool down the sauce and pour on the coconut panna cotta that have been set. Serve chill.

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