Ingredients
400 grams Coconut Milk
200 milliliters Water
60 grams Corn starch
100 grams Sugar
Preparation
In a medium pot, put together the corn starch and the cold water. Mix well untill the starch is completely dissolved.
Add the coconut milk and the sugar and stir well.
Put on a medium fire and stir until the mixture starts to become thick. When this happens, move the mmixture in a large and short tray.
Spread the mixture well to form a thin layer (about 2-3 cm).
Cover the Coconut Pannacotta with a plastic film and let it touch the surface of the sweet.
Refrigerate for at least 4 hours before eat.
