This Coconut Panna Cotta is a creamy, tropical twist on the classic Italian dessert. Made with coconut milk, cream, and a touch of vanilla, it has a silky, melt-in-your-mouth texture. Served chilled and often topped with tropical fruits or toasted coconut, this light and refreshing dessert is perfect for any occasion.

Prep

2 hours

Bake

20 mins

Total

2 hours 20 mins

Yield

6 pcs cups

Ingredients

Coconut Pannacota
• RedMan UHT Full Cream Milk 3.5% | 103602 | 250g
• RedMan Fine Sugar | 1416 | 100g
• Chaokoh UHT Coconut Cream | 58650 | 150g
• RedMan Vanilla Bean Paste | 67817 | 2g
• RedMan Himalayan Pink Sea Salt | 64652 | 1g
• Millac Whipping Cream Dairy 38% | 1917 | 150g
• RedMan Gelatine Fish 200 Bloom 1 kg | 63278 | 12g
• Cold Water | --- | 30g

Flourless Crumble
• RedMan Unsalted Lactic Butter | 68328 | 30g
• RedMan Blanched Ground Almond | 974 | 30g
• RedMan Caster Sugar (1 kg) | 1417 | 30g
• Bob's Red Mill Whole Grain Oat Flour - 200z | 103927 | 30g
• RedMan Almond slice with skin (250g) | 55518 | 10g

Cherry Compote
• Oregon Trail Dark Sweet Cherries Pitted In Syrup (Drain the syrup) | 105805 | 500g
• RedMan Corn Flour (mix with some syrup) | 1201 | 30g
• RedMan Cinnamon Powder | 56275 | 1g
• RedMan Caster Sugar (1 kg) | 1417 | 500g
• Ravifruit IQF Red Sour Cherry | 50452 | 100g

Instructions

**Coconut Pannacota**
1. Soak the gelatine with cold water.
2. Boil the milk, sugar, salt, and vanilla bean paste.
3. Add in bloomed gelatine, mix well.
4. Add in the cream and sifted ingredients.
5. Pour 120g per cup, keep in chiller.

**Flourless Crumble**
1. Mix well, keep in chiller.
2. Bake at 180°C for 20 minutes.

**Cherry Compote**
1. Boil the cherry syrup.
2. When boiling, mix in the corn flour mixture and thicken it.
3. Lastly, add in the dark sweet cherry and sour cherry, mix well.
4. Cool down and ready to use.