Tender Coconut Panna Cotta ( Karikku / Elaneer Panna Cotta )


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)


  1. Soak gelatin in 2-3 tbsp of cold water and leave it for 5-10 minutes.
  2. In a blender, add the tender coconut pulp and grind/ blend to a smooth mixture adding milk and keep it aside.
  3. In a sauce pan, bring the cream and sugar to a simmer over medium- low heat. Do not boil.
  4. Add the tender coconut mixture into this and mix well.
  5. Then add the gelatin and keep stirring until the gelatin has completely dissolved.
  6. Switch off the flame and let it cool down slightly.
  7. Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours. Serve chilled…


  1. 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).

Leave a Reply

Your email address will not be published. Required fields are marked *