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Here are the ingridients that are required to serve a perfect Coconut Milk Nutty Panna Cotta:
- Prepare 500 ml of Coconut milk.
- Provide 1/2 cup of Sugar.
- Get 1 tsp of Vanilla essence.
- Prepare 2-3 tsp of Agar-agar flakes or powder.
- Provide 1/4 cup of Cashewnuts chopped extra for topping.
Ready with the ingridients? Below are the sequences on producing Coconut Milk Nutty Panna Cotta:
- First of all, add agar-agar strands to about half a cup of water. Let it soak for 2-3 minutes. Then boil it on a low heat until dissolved, stirring at regular intervals..
- In another pan, bring coconut milk to a boil on low heat as well. Add sugar and keep stirring it to avoid burning at the bottom..
- Once agar-agar melts completely and becomes a homogenous solution, take it off the heat and add it to the pan with the milk. Mix well and add the chopped cashews to it. Now pour it into a glass dish or a baking pan..
- Top with some more cashews and allow it to set in the refrigerator for about 3-4 hours. Cover it with a cling wrap before refrigerating. After 3 hours, slice it and serve chilled to your loved ones and friends..
- An easy to make yummy dessert with a twist by me with the addition of nuts to it to make it a bit more Desi. This desi touch lends it a perfect crunch to make your tastebuds drool for more. You can add any of your favourite nuts as desired..
This Coconut Milk Panna Cotta is a luscious dessert that's made with coconut milk, honey and vanilla beans and paired with a bright citrus compote. It's gluten free, dairy free and refined sugar free (but definitely not flavor free)! This classic Italian Panna Cotta recipe is made with coconut milk, sugar, gelatin and cream. Coconut Milk Panna Cotta is served with a cinnamon-strawberry. This coconut panna cotta recipe is made with coconut milk, gelatin, heavy cream, sugar, and a candied peanut brittle.
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