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Carrot and coconut milk savory pannacotta

Combine in a bowl the coconut milk and regular milk, add salt and pepper; warm up the milk in the microwave oven (or stove) without bringing it to a boil.

Start cooking

Tools

Mixers

Mixers

Food processor attachment

Food processor attachment

Details

9

Ingredients

7

Steps

Time

45'

Prep

2'

Cooking

47'

Total

Ingredients

How many servings?

  • 50 mlcoconut milk
  • 75 mldairy milk
  • 75 gbaby carrots
  • 35 gpeeled coconut
  • 5 ggelatin in leaf
  • 1/2lime
  • 10 gcoriander
  • -sunflower oil
  • -sea salt
  • 100 mlcoconut milk
  • 150 mldairy milk
  • 150 gbaby carrots
  • 75 gpeeled coconut
  • 10 ggelatin in leaf
  • 1lime
  • 20 gcoriander
  • -sunflower oil
  • -sea salt
  • 200 mlcoconut milk
  • 300 mldairy milk
  • 300 gbaby carrots
  • 150 gpeeled coconut
  • 20 ggelatin in leaf
  • 2lime
  • 30 gcoriander
  • -sunflower oil
  • -sea salt
Make it now
  • Step 1

    Combine in a bowl the coconut milk and regular milk, add salt and pepper; warm up the milk in the microwave oven (or stove) without bringing it to a boil.

  • Step 2

    Soak leaf gelatin in cold water for a few minutes to soften, then squeeze out the excess moisture and add hot liquid to the leaves to dissolve.

  • Step 3

    Fill 4 silicon molds with the mixture and place them into the freezer to harden.

  • Step 4

    Wash and peel the carrots to remove any trace of soil.

  • Step 5

    Attach the Food processor with the Reversible Shredding Disc to the KitchenAid Stand Mixer.

  • Step 6

    Turn Speed Control Lever to 4.
    Insert the carrots, one by one, into the Food Processor feed tube and press gently with the food pusher.
    Grate the coconut.
    Season with the lime juice, 2 tablespoons of oil, a pinch of salt and chopped coriander.
    When ready, remove the pannacotta's from the mold and serve on a bed of seasoned carrots.

  • TIP

    Too white? Add extra boost of color and taste with a teaspoon of green curry mixed into the milk.

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Carrot and coconut milk savory pannacotta

Step 1

Combine in a bowl the coconut milk and regular milk, add salt and pepper; warm up the milk in the microwave oven (or stove) without bringing it to a boil.

Step 2

Soak leaf gelatin in cold water for a few minutes to soften, then squeeze out the excess moisture and add hot liquid to the leaves to dissolve.

Step 3

Fill 4 silicon molds with the mixture and place them into the freezer to harden.

Step 4

Wash and peel the carrots to remove any trace of soil.

Step 5

Attach the Food processor with the Reversible Shredding Disc to the KitchenAid Stand Mixer.

Step 6

Turn Speed Control Lever to 4.
Insert the carrots, one by one, into the Food Processor feed tube and press gently with the food pusher.
Grate the coconut.
Season with the lime juice, 2 tablespoons of oil, a pinch of salt and chopped coriander.
When ready, remove the pannacotta's from the mold and serve on a bed of seasoned carrots.

TIP

Too white? Add extra boost of color and taste with a teaspoon of green curry mixed into the milk.

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