Coconut Panna Cotta with Sago Pudding

Serves 2-4

Time 15 minutes plus refrigeration

Ingredients

2½ gelatine leaves 

300ml thick cream 

100ml coconut milk 

40g caster sugar

1 vanilla pod 

Pinch of salt 

2 tbsp sago pudding 

Method

Fill a bowl with ice-cold water, add the gelatine and leave to soften for 10 minutes. Squeeze out the excess water and set aside. 

In a saucepan, warm the cream, vanilla pod and seeds, coconut milk, sugar and salt until steaming, then take off the heat and whisk in the softened gelatine until it dissolves. Cool slightly before adding to glasses.  

Set your panna cotta in the glass on a 45 degree angle. 

Once set, top up the glasses with the sago pudding.