For the Panna Cotta: 2 cups of heavy whipping cream 1 tablespoons of unflavored powdered gelatin 1 cup of canned whole fat ...

This classic Italian dessert is made from gelatine, cream. With the mild flavors of vanilla and coconut milk. Chilled and served with sliced mangoes. Tip the sides of the ramekins with a sharp knife ...

In a saucepan take the coconut milk, sugar, and chopped coconut pulp. Cook it till 90*C - 100*C, add agar agar into it and bring it to a boil, switch off the flame, add the coconut water into it, let ...

These delightfully decadent pancakes are a great way to use up leftover coconut milk. They can easily be made vegan – just swap the egg for a ripe, mashed banana. Sift the flour, caster sugar ...

Pour the cream, milk, buttermilk, sugar ... Strain though a fine sieve to remove seeds (optional). Unmold panna cotta onto a plate, and pour about 2 tablespoons purée around each serving.

For the panna cotta, soak the gelatine leaves in a little cold water until soft. Put the milk, cream, vanilla pod and seeds and sugar into a saucepan and bring to a simmer. Remove the vanilla pod ...