Coconut milk panakota

4 servings
4 hours 30 min

How to make panakota on coconut milk? Simple and fast. First, prepare all the necessary ingredients for dessert. I have coconut milk, but you can also cook on ordinary milk, on oatmeal, rice, etc. Or generally replace milk with fatter cream 10-33%, but keep in mind that the calorie content of the dessert will change.

Break white chocolate into small pieces. I already have ready-made chocolate drops.

In a saucepan, combine coconut milk, salt and gelatin. Leave the mixture for 5-10 minutes to swell the gelatin. The amount of gelatin depends on the density of your dessert. If you make dessert in cremans, then gelatin can be taken less. If you need the dessert to be curly, like mine, and keep in shape, then take gelatin according to the recipe.

Place the saucepan over a medium heat and, stirring, bring the mixture to a boil, but do not boil. Gelatin should be completely dissolved. Remove the saucepan from the fire.

Pour broken white chocolate into the saute pan. Stir the mass in a whisk until the chocolate is completely dissolved.

Pour the resulting mixture over silicone moulds or creams and refrigerate the dessert for 3-4 hours until fully set. If you have a curly dessert in silicone molds, then it is important that it freezes properly. Therefore, before removing it from the mold, check the consistency.

While the panakota freezes, make the sauce. I used red Sicilian oranges for the base. You can make a sauce from regular oranges or other citrus fruits, as well as any fruits and berries to taste.

Peel one orange and divide into segments. Clean each segment from the films. I have a video showing how to do it quickly.

Squeeze the juice from the second orange.

In a saucepan, combine the orange juice and sugar. Boil, stirring, over a medium heat for 5-7 minutes until thickened.

Remove the saucepan from the fire. Pour in the vanillin and mix immediately. Chill the resulting sauce.

From a silicone dish, place a frozen panakota on the middle of the plate.

Pour orange sauce around and spread out slices of fresh orange.

Similarly, design the rest of the portions and serve dessert to the table, garnishing with mint. Enjoy your meal!