Coconut Panna Cotta

Coconut Panna Cotta:

• 2 tbsp unflavored gelatin powder
• 2 tbsp water
• 2 packs Fiesta Coconut Milk Powder (120g each), dissolved in 3 cups of warm water
• ¼ cup granulated sugar

Coconut Cream Sauce:

• 1 pack Fiesta Coconut Cream (200ml)
• ½ cup toasted Fiesta Desiccated Coconut Shreds

Coconut Panna Cotta:

1. Grease six small-sized ramekins or serving vessels with cooking oil and set aside.
2. In a small bowl, combine the gelatin powder with water. Stir and let it sit for 5 minutes until the gelatin has absorbed the moisture.
3. In a medium saucepan, combine the dissolved Fiesta Coconut Milk Powder and sugar. Place over medium heat and bring to a simmer, stirring until the sugar has dissolved. Remove from heat and allow to cool for 5-8 minutes.
4. Add the gelatin mixture to the saucepan. Stir until the gelatin has completely dissolved.
5. Divide the milk mixture among the prepared greased ramekins. Allow to cool to room temperature, then cover or place in an airtight container in the refrigerator for at least 6 hours, though overnight is preferred.
6. To unmold, briefly dip the ramekins into a bowl of warm water for 3-5 seconds. Invert each ramekin onto a serving plate. Garnish with Fiesta Coconut Cream Sauce and Toasted Coconut Shreds.

To make Fiesta Coconut Cream Sauce:

• Pour the Fiesta Coconut Cream into a shallow pan and add brown sugar. Set over medium heat and bring to a simmer, stirring until the sugar is dissolved. Cool and set aside.

To make Toasted Coconut Shreds:

• Preheat the oven to 350°F (175°C).
• Spread the Fiesta Desiccated Coconut Shreds on a baking tray.
• Bake for 3-5 minutes until golden.
• Allow to cool before using.
• Enjoy your Coconut Panna Cotta with the delicious toppings!