Papaya and coconut is like another pair of cookie and milk. They match so well with each other.
This coconut pudding is a lighter version as compare to regular panna cotta, which uses cream and milk.
And honestly, even I am not a fan of papaya, this coconut milk pudding is still a great alternative to those heavy Chinese New Year mochi cake "Nian Gao"!
Credits to Natvia!
This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.
250g coconut milk
How to make papaya coconut panna cotta pudding:
- In a small saucepan, heat coconut milk over medium low heat. Add Natvia and gelatine. Stir until dissolve. Set aside to cool slightly.
- To prepare the papaya, cut the papaya in half and remove the seeds. Trim both ends to make the halves stands itself.
- Peel the skin off and place both halves in a baking tray. Divide and pour prepared coconut milk mixture into each halve. Let it chill in the fridge until set.
- Slice into quarters and serve on a platter.
With all my love <3