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September 02, 2025
Rated 5.0 stars by 1 users
8
Cook Time
20 minutes
A silky sweet coconut delight topped with treacle & coconut crunch.
Makes: 8 serves | Cook: 20 mins | Chill: Overnight | Skill Level: Med
400 ml full-cream milk
265 ml Hello Pure coconut cream
60 g caster sugar (≈ 4 tbsp)
1 vanilla bean or 1 tsp vanilla paste
10 g powdered gelatin (bloomed)
Pinch of salt
40 ml palm treacle (about ½ tbsp per serve)
25 g coconut praline (see below)
50 g caster sugar (≈ ¼ cup)
25 g toasted coconut chips (≈ ¼ cup loosely packed)
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.
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