COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
COCONUT MILK PANNA COTTA WITH GINGER-LIME-STRAWBERRIES
I always wanted to try a Panna Cotta made of Coconut milk only, no cream or milk is needed. Also I used Agar-Agar instead of gelatine, so the recipe should be suitable for vegans. I tried it yesterday and it worked! My guests (and myself) liked it! It is very easy to prepare and you can use other fruits to garnish instead of the strawberries (I will try mango next time). The dessert makes a real good finish to a spicy Thai dinner!
Provided by Mmisha
Categories Dessert
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the vanilla bean lengthwise in 2 halfs.
- In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
- Add the shredded coconut and on low heat stir or mix for 2 minutes.
- Add the Agar-Agar and bring to boil again, stirring for another minute.
- Take out the vanilla bean.
- Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
- Refrigerate for at least 4 hours.
- For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
- In a bowl, mix the lime juice, the ginger and the brown sugar.
- Add the strawberries and toss to coat.
- To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.
Nutrition Facts : Calories 250.2, Fat 22.7, SaturatedFat 19.9, Sodium 15.8, Carbohydrate 13.7, Fiber 1.8, Sugar 7.5, Protein 2.7
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