Panna cotta is a classic Italian dessert, and this recipe infuses it with classic Malaysian fruit flavours. Served in kilner jars here you can also use bowls or dariole moulds. Adding the cream and coconut milk in stages makes this pandan and coconut panna cotta recipe lighter and fresher.
– 3 fresh pandan leaves, knotted
– 500ml coconut milk
– 500ml single cream
– 80g caster sugar
– 1 tsp vanilla bean paste
– 40g desiccated coconut
– 4 sheets of platinum grade leaf gelatine
– ½ ripe mango, peeled, stoned and diced
– ¼ small ripe pineapple, peeled and diced
1. Put the pandan leaves, half the coconut milk, half the single cream, the sugar, vanilla paste and desiccated coconut in a saucepan and bring to just below boiling point. Remove the pan from the heat and leave to infuse for 30 minutes.
2. Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes to soften.
3. Place the coconut and cream mixture back on the hob and heat through until warm. Squeeze the gelatine to get rid of excess water then stir it into the warm mixture until it has dissolved.
4. Strain the mixture through a fine sieve into a bowl, pressing the leaves with a wooden spoon to extract all the flavour and liquid.
5. Stir in the remaining cream and coconut milk and mix well. Divide the mixture between 4 × 500ml kilner jars or bowls. Cover and chill in the fridge for at least 4 hours to set.
6. Serve topped with diced mango and pineapple.
Ping Coombes was crowned Masterchef Champion 2014 and now appears as a guest judge and has become a global ambassador for Malaysian Food. In her debut book Malaysia: Recipes from a Family Kitchen, Ping Coombes shares all the secrets and delights of this extraordinary cuisine. Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has put together over 100 delicious recipes that serve as a perfect introduction to the tastes and textures of Malaysian cooking. Chilli crab and caramel pork, spicy laksas and rendangs, satays and tangy sambals: these classic dishes are intensely satisfying to make, share and devour!
Welcome to Ping’s family table – and as Ping’s mother would say, ‘sek fan la!’: come and eat!