Coconut Pannacotta
Ingredients:
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330ml Ayam Brand™ Coconut Milk with enhanced coconut water
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½ tsp Vanilla Essence
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60g sugar
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1 tbsp gelatine powder
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2 tbsp cold water
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1 wedge pomegranate
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1 spring mint leaf (garnish)
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50g gula melaka & 40ml water (for gula melaka sauce)
Preparation:
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In a pot, combine Ayam Brand™ Coconut Milk, sugar and vanilla essence and stir occasionally till sugar is thoroughly combined.
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In a bowl, add cold water and gelatine powder and stir for 10 seconds.
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Add into the hot mixture and stir till its dissolve (optional - you may also strain the mixture).
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Pour into the ramakin and leave it to set in the fridge for around 2 hours.
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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.
