- 16 ounces of coconut milk
- 8 ounces of sweetened condensed milk or vegan milk
- 6 gelatin sheets (I am not sure what they are made from)
- 2 cups of assorted tropical fresh fruit—diced mango, pineapple, and Asian pear pieces.
Place gelatin sheets in a pot, and carefully melt them together on low heat. Add the coconut milk and condensed milk into the pot. Mix well, before pouring into a bowl and placing bowl in the refrigerator.
Meanwhile, mix diced fruit pieces together in an empty bowl. You can also lightly toast ½ cup of macadamia nuts and ½ cup of sweetened shredded coconut in the oven. Then, take out the Panna Cotta from the refrigerator and add the diced tropical fruit on top. Garnish with toasted macadamia nuts and coconut.
(When I tasted this dessert at the Spring Garden Show event, I thought it tasted like a dessert that my late mother made. But I think she added rosewater).