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…

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