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Coconut Pannacotta


  • 330ml Ayam Brand™ Coconut Milk with enhanced coconut water
  • ½ teaspoon Vanilla Essence
  • 60g sugar
  • 1 tablespoon gelatine powder
  • 2 tablespoon cold water
  • 1 wedge pomegranate
  • 1 spring mint leaf (garnish)
  • 50g gula melaka & 40ml water (for gula melaka sauce)


  • In a pot, combine Ayam Brand™ Coconut Milk, sugar and vanilla essence and stir occasionally till sugar is thoroughly combined.
  • In a bowl, add cold water and gelatine powder and stir for 10 seconds.
  • Add into the hot mixture and stir till its dissolve (optional - you may also strain the mixture).
  • Pour into the ramakin and leave it to set in the fridge for around 2 hours.
  • In a small pot, cut the gula melaka into small chunks and add water. Bring to boil and once the gula melaka is dissolve, the sauce is ready.
Tags: _ Vegetables_ Coconut lovers_ Easy Asian recipes_ Dessert_ All recipes

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