Fresh coconut can be difficult to get hold off, so you can substitute dried shredded coconut if easier.
• 150g fresh coconut flesh
• 600ml pure cream
• 90g caster sugar
• 3 titanium 5g gelatine leaves or 8 gold 2g leaves
• 8 tbs fresh passionfruit pulp, including seeds
• 1 ripe custard apple; seeds removed, flesh only
1. Finely grate fresh coconut flesh into a bowl. Place in a saucepan with milk, cream and sugar on a moderate heat, stirring until the sugar dissolves completely. (Don’t bring to the boil.)
2. Remove and leave to cool a little.
3. Strain all the liquid into another saucepan (or bowl) through a couple of sheets of muslin. Squeeze the coconut left in the muslin so that as much liquid as possible is released.
4. Place the saucepan containing the liquid back on a very low heat.
5. Soak the gelatine leaves in a bowl of cold water until soft.
6. Squeeze out the water and whisk into the hot coconut cream until completely dissolved.
7. Strain the liquid through a fine sieve into a pouring jug.
8. Pour into moulds and refrigerate for at least four hours (preferably overnight).
Serve with custard apple and passionfruit. Makes eight 80ml pannacotta.