Coconut Panna Cotta

Panna Cotta? Just in case you don't know, I am assuming as well you don't, panna cotta is the known creamy, classic Italian dessert. Made from cream, sugar, milk and gelatine. Lovely sweet punch for after meal or anytime you long for a dessert, there's various ways how you can further elevate panna cotta. Ice-cream, fresh fruits, canned fruits, whipped cream, so on and so forth, my version of course must be a Malaysian version (Grape Fruit Coconut Jelly, Dragon Fruit Coconut Jelly & Pandan Jelly Coconut Milk). I am, I think I have told you before, a typical Malaysian and I will never compromise our local ingredients for imported ingredients. Unless maybe, once a while, when the dessert matter is a different matter warranted. Otherwise, I so love our? Of course, coconut milk and pandan leaves/screwpine leaves (Pumpkin Pandan Jelly).My desserts too, mostly must be the easy making? Making this Coconut Panna Cotta, scented by pandan leaves and canned fruits/fruit cocktail going atop, I believe is also sort of nothing brain cracking? Alright foodies, I'll see you again next time. Happy sweet pleasure. 

(Pandan/Screwpine leaves)

Ingredients

1 tbsp jelly powder

10 pandan leaves - cut into smaller pieces

200ml/ A box of  thick coconut cream/milk
1 cup carton milk 

1/2 cup sugar

1 can fruit cocktail

Method:

Blend/process pandan leaves with coconut cream.
Drain to extract the thick mixture.
Pour in a pot.
Add milk and sugar. 

Stir to heat through (yes, just to heat and not to boil)
Remove from heat.

Mix in jelly powder and pour into mould, any size you prefer.

Cool down and put in the fridge.  

To serve, gently slide panna cotta and atop fruit cocktail with or without syrup.