Janet DeNeefe Shares Her Coconut Panna Cotta Recipe

Janet DeNeefe Shares Her Coconut Panna Cotta Recipe

Janet DeNeefe

Guest Food Editor


This talented cook, restauranteur, author, artist, literary festival director, wife, mother, and practicing Hindu shares some of her favourite Indonesian-inspired recipes with us. 

30gm white sugar
1/4 cup water
1 1/4 cup coconut milk
1 leaf of titanium strength gelatine or 2 teaspoons gelatine
2 fat pieces orange rind, grated
1 teaspoon vanilla extract
2 pandan leaves, tied together in one knot
400ml whipping cream

Place the cream in a large bowl and set aside.
Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes.
Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes.
Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened. Squeeze water from gelatine and add to coconut milk mixture, stirring to dissolve gelatine.
Strain the mixture through a fine sieve onto the cream, stirring to combine.
Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the slightly cooled cream mixture. Otherwise pour into 6 elegant glasses. Refrigerate overnight or until set.
To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

The Carousel thanks BALI The Food of my Island Home