Coconut Pannacotta

Written By Kelly McIlvenny

THIS IS ONE OF THOSE DESSERTS YOUR DINNER GUESTS ENJOY IN SILENCE, JUST THE NOISE OF SPOONS CLICKING AGAINST THE DISH! AS THEY TRY TO GET EVERY LAST BIT!


SERVE WITH FRIED PINEAPPLE: 

Pineapple
Butter
Cinnamon

Cut the pineapple into small pieces and fry in a hot pan with some butter and cinnamon to your taste. 


SPRINKLES:

Vanilla Icecream
Toasted coconut flakes

When it's time to serve, place your freshly fried pineapple on top of the pannacotta, add a scoop of vanilla ice cream and sprinkle some toasted coconut flakes on top. 

COCONUT PANNACOTTA

650g coconut milk
450g heavy cream
150g sugar
15g gelatine leaves

Pour coconut milk, cream and sugar into a saucepan. Heat up, but do not bring to boil.

While it's heating, soak your gelatine leaves in a heatproof bowl of cold water. Place the leaves in one by one to stop them from sticking together. This will take about 5 minutes.

Once the cream mixture is warm, take the saucepan off the heat. 

Squeeze the water out of the gelatine and pour out the water. Place gelatine in the bowl and pour a small amount of your cream mixture over the gelatine. Stir until fully dissolved. 

Once dissolved, pour the gelatine mix back in the saucepan and mix thoroughly with the rest of the cream mixture.

Now pour your finished pannacotta mix into your serving bowls. Let set in the fridge for about 2 hours.

Kelly McIlvenny

As a visual storyteller, Dr Kelly McIlvenny engages with the human narratives within cross-cultural research in a digital environment. Her research as a doctoral candidate at Griffith University documents the role women have played in the significant reduction of maternal deaths in Nepal over the past twenty years. Deeply believing in the power of photography as a tool of collaboration, learning, and language to document social change and discuss the stories that will become our collective human history.

http://www.kellymacmedia.com
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