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Coconut panna cotta with papaya and pineapple in lemon grass syrup.
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elegant coconut pudding with spiced tropical fruit, the perfect ending to your gourmet dinner.
Ingredients:
  • 100g (1/2 cup) caster sugar
  • 80ml (1/3 cup) hot water
  • 12.00 gm gelatine powder
  • 500ml (2 cups) coconut cream
  • 10.40 gm shredded coconut
  • 1/2 small ripe pineapple, peeled, halved, cored, thinly sliced
  • 1/2 small red papaya, peeled, halved, deseeded, thinly sliced
  • 250ml (1 cup) water
  • 215g (1 cup) caster sugar
  • 1 stem lemon grass, cut into 10cm pieces, bruised
Instructions:
  • In a small saucepan over medium heat, combine cream and sugar. Stir and cook for 5 minutes until the sugar dissolves and the mixture gently boils.
  • Pour hot water into a small heatproof bowl. Sprinkle gelatine over the water and quickly place the bowl in a saucepan half-filled with gently simmering water. Whisk with a fork until gelatine dissolves.
  • Combine the gelatine mixture with the cream mixture, ensuring they are well incorporated. Mix in the coconut cream. Strain the mixture through a fine sieve into a large jug. Pour evenly into eight 250ml (1-cup) serving glasses. Cover with plastic wrap and refrigerate for 4 hours until set.
  • Combine pineapple and papaya in a heatproof bowl. In a saucepan over medium heat, combine water, sugar, and lemongrass. Cook for 5 minutes until sugar dissolves. Simmer without stirring for 2 minutes until syrup thickens. Pour over fruits. Let it cool, cover, and refrigerate until chilled.
  • Toast coconut in a small frying pan over medium-low heat, stirring constantly, for 3-4 minutes until golden.
  • Discard the lemongrass from the syrup. Place the glasses on serving plates and sprinkle with coconut. Serve with the papaya and pineapple in lemongrass syrup.

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