• 150 ml pot single cream
  • 75 g Fairtrade caster sugar
  • 2 oranges, zested
  • 400 ml can light coconut milk
  • 3 leaves gelatine, such as Dr Oetker Fine Leaf gelatine
  • 0.25 tsp sunflower oil


  1. 1

    Put the cream, 50g sugar and orange zest in a saucepan and bring to the boil, stirring to dissolve the sugar; about 3-4 mins. When dissolved, remove from the heat and stir in the coconut milk.

  2. 2

    Put the gelatine leaves in a bowl and cover with cold water. Sit for 5 mins until very soft. Remove the gelatine, squeeze out the excess water and stir into the coconut cream until completely dissolved.

  3. 3

    Very lightly grease 4 x 175ml ramekins or dariole moulds with sunflower oil and place on a tray or flat plate. Pour the mixture into the ramekins or moulds and place in the fridge for about 2 hours until just set.

  4. 4

    Meanwhile, heat the remaining sugar in a small frying pan. Slice the pith from 1 orange, cut the flesh into round slices and add to the sugar. Cook for 1 min until caramelised, then turn and cook for another min. Serve with the pannacottas, drizzling over the remaining caramel.


    Cook's tip: Add a little more drama and tartness to this divine dessert by making it with blood oranges. They have a very short season (January-March), so catch them while you can.

Nutritional Details

Each serving provides
  • Energy 913kj 218kcal 11%
  • Fat 13.5g 19%
  • Saturates 9.5g 48%
  • Sugars 20.6g 23%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

21.0g carbohydrate 0.3g fibre 2.8g protein

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