Coconut and cardamom pannacotta.

I made my first ever pannacotta quite recently and it was a major hit! However, when the family party rolled around and I was asked to make it again, it was a shamble. The pannacotta didn’t set so it was like a cream-milkshake thing. Tasty, sure, but definitely not a pannacotta. So of course I had to try again. And, hallelujah, it worked!

This isn’t strictly speaking a classic pannacotta, as I’ve added coconut milk for a taste of the orient. It is delicious after a curry as it continues the tropical aromas whilst not leaving you completely stuffed. And if you add a slice of juicy mango on top that must surely count as one of your five a day, no?

This recipe is from Rachel Allen’s Easy Meals, and golly is it easy.


So how do you do it, I hear you ask? Read on, MacDuff!


  • 12 green cardamom pods
  • 150ml double cream (single would work too!)
  • 75g caster sugar
  • 4 leaves of gelatine
  • 400ml of coconut milk, full fat
  • 1 mango, optional, to serve

The fiddliest part of the whole dessert – gaffing with the cardamom pods. First you need to get the seeds out of the pods, so place the pods on a chopping board and lay the flat side of a large knife over the top. Press down to crush, and extract the seeds (you can chuck the pods) and crush to a powder with a pestle and mortar.



Place the crushed seeds in a saucepan and add the cream and the sugar. Bring to the boil, stirring constantly to dissolve the sugar. As soon as it’s dissolved, remove from the heat.

Place the gelatine leaves in a bowl of cold water and set aside for 5 minutes or until the gelatine has become very soft.

Place the cream mixture back on the hob on a medium heat, then add in the coconut milk. Whisk to make sure the coconut milk is smooth. Add the gelatine and as soon as it’s dissolved remove the mix from the heat.



Divide the mixture between 4-6 small bowls or glasses and set in the fridge for at least 4 hours. Serve topped with some mango slices and demolish!




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