The trick of a perfect Coconut Pana quota? Heat the gelatin and milk together until the silk is smooth. We are breaking all this in this recipe that comes together with a light, creamy smooth sweetness mixture of coconut milk and heavy creams, which is excellent to tapping with seasonal fruits!
This home version of the classic Italian dessert includes both coconut milk and coconut creams, a very rich and creamy, rightly sweet behavior.
This is one of my favorite individual sweeteners to serve in the dinner parties or family to get tugs.
Put them in silicone molds and flip on cute plates or colds and present them directly with a simple fruit compute with entertainment glass equipment.
And if you love the coconut and vanilla flavors in sweetness, try this Puerto Rican Coconut coconut and this easy DIY coconut papuses too!
Ingredient
Step -by -step instructions
Tips to flip your Panaka quota
Do not leave the step to rub molds with a piece of paper sprayed with non -stick spray before using!
Once the Pana Kota came into the molds, what to do here is:
- Soak in warm water: Place the molds or cups in a bowl to help to loose the Pana quota. Make sure soak for a long time and do not use hot, warm water. If it is too hot, it can melt sweet.
- Loose with a knife: To remove the peaks, slowly run the knife around the edges of the molds.
- Flip and tap: Set a serving plate on top of each mold and flip, hold your hands with molds and gently tap the sweetness to remove the mold.
After examining this directive several times, I have learned that the plipping immediately. Subsequently the Pana quota spreads – so make sure that Flip on a plate that is larger than the molds!
Right molding is picking up
When it comes to picking up your coconut, Kota’s utensils, you may not really be wrong.
Use different glass equipment and offer directly out of cups, or use molds that can return to the plates. I recommend that 4 of these molds use small servings for 8 small molds of them.
More recipes for coconut lovers
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Detail
The trick of a perfect Coconut Pana quota? Heat the gelatin and milk together until the silk is smooth. We are breaking all this in this recipe that comes together with a light, creamy smooth sweetness mixture of coconut milk and heavy creams, which is excellent to tapping with seasonal fruits!
- Feed gelatin. Sprinkle gelatin on a bowl with measured water. When you sprinkle the paper towel with a non -stick spray and rub around the molds (only if necessary when you flip your Panna quota to the service).
- Heat gelatin and milk. Add coconut milk into a pot with Bloomed Gelatin and stir together on medium heat. Keep boiling until gelatin is completely dissolved. The mixture should be completely smooth without any grain.
- Add the remaining ingredients and colds. Remove the pot from the heat before the sugar in the sugar until it is completely dissolved. The next whispers in heavy cream, vanilla and salt. Wisdom until the mixture is now gray. Put the ready molds and cool at least 4 hours, or until it is solid.
- Flip or present immediately. Flip the plates if you want. Present the top with fresh fruits, lemons or with a fruit compute.
Note
- If you use coconut milk cans, mix it before adding to the vessel. If there is no creamy and uniform after milk mixture, try using another cann or instead use coconut milk carton.
- Points to flip Pana quota: Place the molds in hot water cups for 60 seconds, run the knife around the edges and flip to the plates.
