Ingredients Jump to Instructions ↓

  1. 400ml can coconut milk

  2. 300ml thickened cream

  3. 1 cup caster sugar

  4. 1/2 cup hot water

  5. 1 tablespoon gelatine

  6. 250g fresh strawberries, hulled, quartered

  7. 150g fresh blueberries

  8. 200g fresh raspberries

Instructions Jump to Ingredients ↑

  1. Method Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat. Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine. Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess water. Pour in coconut mixture. Cover. Refrigerate for 5 hours, or overnight if time permits, until set. Place strawberries, blueberries and raspberries into a bowl. Sprinkle with remaining sugar. Cover. Refrigerate for 30 minutes. Turn panna cotta onto plates. Serve with berries and any juice.


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