Coconut Milk Panna Cotta with Jelly


  • 1 packet of Jello/Jelly powder
  • 2 ¼ teaspoon powdered gelatin
  • ½ cup Kara UHT Coconut Cream
  • 1 cup fresh cream
  • ¼ cup sugar
  • ½ teaspoon vanilla extract


  1. Prepare the jelly according to package instructions.
  2. Pour the jelly mixture into serving mould and place in the freezer to speed up the setting process.
  3. Soak the powdered gelatin in ¼ cup of water (in a small microwave-safe bowl), till it is completely dissolved (about 5 minutes).
  4. Microwave the gelatin mixture for 30 seconds and allow to cool off.
  5. Mix ½ cup Kara UHT Coconut Cream with ½ cup of water.
  6. In a medium saucepan, stir in the coconut cream mixture, fresh cream and sugar till smooth. Set aside so that sugar may dissolve.
  7. Once the jelly has set. Add the gelatin mixture to the saucepan with the cream mixture and stir well.
  8. Place the saucepan on the stove and heat till just beginning to boil. Continue stirring to make sure it is smooth with no lumps.
  9. Take off heat and stir in vanilla extract.
  10. Stir to cool slightly and then pour carefully over the set jelly.
  11. Chill covered – till completely set 4 hours or overnight. (It is best to be left overnight when inverting from mould is required.)
  12. Place the mould in a basin of hot water for a minute. Go around the sides with a sharp knife and then invert onto the center of a serving plate.
  13. Garnish with sliced fruit and mint sprigs as desired.

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