Ingredients:
1 cup fresh karikku / elaneer / tender coconut pulp
100 ml milk
2 tsp gelatin
400 ml fresh cream
4 tbsp sugar ( or add to your taste)
Preparation:
- Soak gelatin in 2-3 tbsp of cold water and leave it for 5-10 minutes.
- In a blender, add the tender coconut pulp and grind/ blend to a smooth mixture adding milk and keep it aside.
- In a sauce pan, bring the cream and sugar to a simmer over medium- low heat. Do not boil.
- Add the tender coconut mixture into this and mix well.
- Then add the gelatin and keep stirring until the gelatin has completely dissolved.
- Switch off the flame and let it cool down slightly.
- Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours. Serve chilled…
Hi ,
I tried your recipe and it tastes really good .but I couldn’t unmould it from the tray .can you suggest how to get a panacotta kind look. also it was very creamy can we try with less cream
Hi,
Thank you for trying the recipe. If you want to unmould, add about 1 tbsp of gelatin..I usually serves it in small serving glasses/ramekins..
You can also try it reducing the amount of cream ( add 1 cup cream and use about 1 cup of milk for grinding tender coconut pulp).