coconut panna cotta with ginger-coconut crumble

This recipe is one that I enjoyed making and eating, simply because I LOVE panna cotta. Love it! I think it is one of my top 3 favorite desserts. It is absolutely delicious, versatile and so elegant. And as if this wasn’t enough, it is insanely easily. It is something I’ve made multiple times in many flavours: chocolate, coffee, condensed milk, vanilla… really, the possibilities are endless once you know the basic recipe! Here, I’ve made a coconut flavoured one, with ginger crumble providing a perfect textural contrast. This panna cotta is good on its own, but great with the crumble. Try it once, and I assure you that you’ll be making this over and over again!


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Panna cotta

A perfect panna cotta should wobble delicately, just like a woman’s bosom :p I’m not kidding! Really, the gelatin should barely hold the cream together. A spoon should glide through it smoothly. Many restaurants serve panna cotta that is too firm. Another issue is that they sweeten their panna cotta way too much. Considering that it is just basically cream and flavouring, if you add too much sugar, all you will taste is sugar. Ick. And if it is too firm, you’re just chewing through a gelatinous sugary lump.  Hence, it is VERY important that you measure out the gelatin exactly.

I used single cream just because that is what is available to me. You can and should ideally use double cream. But I guess this version is less calorific eh? (Silver linings!)

Serves: 4, Duration: 15 minutes + 4 hours chilling time


Cream – 200ml

Coconut cream – 100ml (or substitute with 100ml cream mixed with a sachet of coconut milk powder)

Powdered gelatin – 6gm

Sugar – 50gms

Water – 2tbsp


1. Gelatin has to be softened before using. For this, sprinkle gelatin over water. Let it sit while you prepare the cream. This process is called blooming, by the way.

2. Combine cream, coconut cream and sugar in a pot, and heat it till it simmers. Don’t boil it. Make sure the sugar has dissolved. You can add more sugar if you want it sweeter. Tasting is key!


3. Take off the heat, add the softened gelatin. The heat will dissolve the gelatin. Stir it around to help it.

BLOG 20142Gelatin: a history.

4. Strain this mixture into a jug. This is a crucial step. Straining ensures that you end up with a flawless, lump free panna cotta. And the jug is so that you can pour it easily into moulds.

5. Pour into moulds. Let set in the refrigerator for at least 4 hours. The wait is really the worst part!


 That’s it!!!!

To unmould, dip the mould in hot water for 5 seconds and invert it onto a plate. And thus, a beauty was born!

Ginger-coconut crumble:

This crumble is so delicious! So much that half of it was eaten by family in the time I went to the next room and returned! I had to hide the rest to save some for plating 😛 I think I’ll develop this crumble into a more complex recipe in the future. It isn’t too sweet and the grain sugar adds beautiful crunch to it! The coconut provides chewiness and the ginger…my god! So good!

You can make this a day ahead and store it in an airtight container. Hide it, maybe!


 the smell of freshly grated ginger… so amazing!

Makes: enough for 4 portions, Duration: 25 minutes


All-purpose flour – 60gms

Butter – 30gms

Sugar – 20gms

Fresh ginger, grated – 10gms

Fresh coconut, grated – 15gms


1. Pre-heat oven to 180 Celsius.

2. Using a knife or dough cutter, cut the butter into the flour.

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3. Now use your fingertips to rub the flour and butter together till they resemble bread crumbs.


4. Add sugar, coconut and ginger to this. Rub them together. Lightly press this mix together into a ball, and break it up. You’ll end up with lumps of various sizes. This is very important in a crumble!



5. Spread on a baking sheet, and bake till golden brown. About 15-20 minutes. Let it cool.



Now you just have to assemble and serve! I added some drops of left over lime curd and some mint leaves. It was amazing! One of my best desserts so far 🙂





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