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  • Writer's pictureJimmy Wong

Coconut panna cotta, coconut sago, longans and matcha sponge

Updated: Aug 18, 2018

For an asian twist here is a sensationally easy recipe that is a sure fire winner at a dinner party

Serves 4


Coconut Panna Cotta 100ml cream 60ml milk 90ml coconut milk 40g sugar 1 leaf titanium gelatin, softened in cold water

Coconut sago 50g sago 300ml water 1tbsp palm sugar 60ml coconut milk

Matcha microwave sponge 1 egg whites 2 eggs 1 tsp matcha powder 50g castor sugar 17g flour

1 tin of longans or fresh if you can find them


To make the panna cotta, hydrate the gelatin in cold water. Place all the remaining ingredients in a small pot and bring to a low simmer over low heat, stirring continuously. Add the gelatin in the mix and stir until dissolved. Strain and pour into 4 glasses and cover with wrap when cooled slightly and place in the refrigerator for at east 6 hours.

To make the coconut sago, pace water in a pot and ring to a boil. Add sago, stiring continuously until cooked. There should still be a small with dot in the middle of each sago, approximately 10 minutes cook time. Strain and leave to one side. In a pot, place coconut milk and palm sugar and heat until sugar has dissolved. Place sago in the mix and take off heat. I prefer to make this an hour before service as I find the mixed that is left in the fridge has a different consistency. I keep in an airtight container outside the fridge.

To make the matcha microwave sponge, mix all the ingredients in a food processor. Strain into a syphon gun and charge twice. Take a takeaway cup and make slits on the sides and bottom with a knife, Syphon in the mix to half way in the cup and microwave on high for 40 seconds.

To serve, place coconut sago in the coconut panna cotta. Place 3-4 chilled longan in the glass. Toast some coconut chips (optional) and place in the glass. Finally rip out match sponge and place in glass to serve immediately.


Happy cooking! Please post a photo of your dish on instagram and

tag with #jimmywongeats

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