Coconut Pannacotta

Coconut Pannacotta

10-12 servings
V&H (vegetarian and halal)

• Dilute 1ts Vege-Gel powder in warm water > set aside
• 600ml Double cream +2 cans (800ml) coconut milk+ Sugar ½c  
• Take out 1 cup of the mix, save & chill to use as syrup
• Add diluted Vege-gel to remaining mix
• Microwave 10min > 80c (or until bubbling)
• pour in moulds & chill

To serve: Turn over set Pannacotta on dessert dish, pour chilled syrup over and serve.

Tip: To get Pannacotta out of the mould, you have to break the air seal by passing a small knife at one side. Alternatively dip the mould in warm water for a minute to release the Pannacotta.