Tender Coconut and Litchi Pannacotta

No egg-No gelatin Tender coconut and litchi pannacotta, how to make tender cocnut pannacotta, easy pannacotta recipe, chilled desserts, healthy summer desserts, no bake – no steam healthy tender coconut and litchi pannacotta.

Happy Mother’s Day! This post comes a bit later, as we all believe everyday is a mother’s day 🙂 . Just like my birthday is ‘make your own cake day’, Mother’s day too is ‘make your own treat day’ at my place 🙂

Summer vacations means either kids are hungry or bored. Constantly catering to both these needs gets onto the nerves! Come may, the markets are flooded with litchis. After a mango flan, this time decided to experiment with another seasonal seasonal fruit in an eggless dessert. A pannacotta, with the creamy tender coconut and sweet-fleshy litchis, in home collected fresh cream. The mango vanilla pannacotta I made last year is one quick dessert I  serve with fruit custard in summers. But this coconut-litchi pannacotta is as creamy and silky  as you can get. Eggless, no bake, healthy and quick, this is one dessert if you want to try out this summer.

Ingredients:

  • Tender coconut (flesh of tender coconut, preferably not too thin/too thick)- from four coconuts
  • Fresh cream ( I used cream collected from boiling milk at home)- 1 cup  (You can also use amul fresh cream small tetrapack)
  • Litchis ( wash,peel, deseed and chop roughly) – 1 cup
  • Sugar – 3 to 4 tablespoons ( more or less depending on sweetness of fruits and personal preference)
  • Rose extract- 1 teaspoon ( or use rose water, 1 tablespoon)
  • Sweet basil seeds ( sabja)- 1 tablespoon soaked in 1/2 cup water
  • Agar Agar- 2 1/2 teaspoons

Procedure:

  • Grind flesh of tender coconuts and 1/2 cup chopped litchis in a blender to a smooth paste, you can add little cream/milk/water while blending. Take it out in bowl and keep aside.
  • Boil half cup water and agar agar, keep stirring on low flame.
  • In another thick bottomed vessel add heavy cream, keep stirring , once it boils switch off the flame.
  • Add the coconut -litchi paste to the boiled cream, stir and mix well.
  • Add sugar, rose extract and sweet basil seeds, mix well.
  • Now, add the agar agar liquid to the coconut mix and with a whisk/spoon give a nice mix.
  • Using a ladle transfer it to silicone moulds. You can also use glasses to set the pannacotta, in that case you may not be able to demould it.
  • Chill for few hours, serve garnished with fresh fruits . I drizzled some honey too.

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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