Coconut Tropical Verrines

Remember eating jello with condensed milk and a spoon of fruit cocktail? These coconut tropical verrines will tickle your nostalgia bone for that childhood dessert; it’s basically a simple, tasty pannacotta recipe, enhanced with Dairy Dairy’s rich taste!

Ingredients

  • 3 heaped tbsp Dairy Dairy + 1 cup water (mixed)
  • ½ cup heavy cream
  • ¼ cup sugar
  • 1 tsp coconut essence
  • 2 tbsp coconut milk powder
  • 2 tbsp desiccated coconut flakes
  • 1½ tsp gelatin powder
  • 3 tbsp water

Garnish

  • ½ cup diced pineapple
  • 2 tsp minced maraschino cherries
  • Dash of cinnamon
  • 1 tbsp honey
  • Mint leaves

Directions

  • Place gelatin in water and allow to bloom for 5 minutes.

  • Meanwhile, add mixed Dairy Dairy, heavy cream, sugar and essence in medium sauce pan. On medium heat, bring to a simmer and then add the coconut milkpowder and flakes.

  • Whisk to dissolve, remove from heat and whisk in the bloomed gelatin. Pour mixture in ramekins, short ice cream bowls or other short, clear glasses for best effect. Place into a chiller to set for 3 hours.

  • While verrines are setting, mix pineapple, cherries, cinnamon and honey. Top each verrine with garnish, mint leaves and serve.

  • Yield: Four servings (4 oz each)