8
20 minutes
A silky sweet coconut delight topped with treacle & coconut crunch.
Makes: 8 serves | Cook: 20 mins | Chill: Overnight | Skill Level: Med
Warm the milk, sprinkle gelatin over, and let bloom for 5–10 minutes.
Heat gently until gelatin dissolves.
Add sugar and vanilla, stirring until fully dissolved.
Remove from heat, stir in Hello Pure coconut cream and a pinch of salt.
Strain, cool slightly, and pour into eight 125 ml dariole moulds. Chill overnight to set.
At service, top each panna cotta with about ½ tbsp palm treacle and a sprinkle of coconut praline.
Make a dry caramel with sugar.
Stir in coconut and salt quickly
Spread thin on parchment, cool, and crush to crumbs.
Store airtight until serving.
