Coconut Milk Panna Cotta with Strawberry Coulis!

COCONUT MILK PANNA COTTA, WITH STRAWBERRY COULIS!

A healthy twist to the Authentic Italian Dessert. Dairy-free and Gluten-free… and EASYEE 🙂

Coconut Panna Cotta with Strawberry Coulis Serves: 6

1 (15 ounce) can of Thai coconut milk
1/4 granulated sugar
2 inch piece of vanilla bean, scraped (or 1 tsp extract if none avail)
1 packet unflavored gelatin
Pinch of sea salt 2 tablespoons cold water
*optional: Berries of your choice on bottom and for garnish

Directions:
In a small bowl sprinkle gelatin over the water and stir. Allow 1 minute for gelatin to “bloom”.

In a small saucepan, heat coconut milk, sugar, vanilla and salt. Allow mixture to come to a boil. Pour the liquid into a heat resistant bowl. (strain if using real vanilla bean)
Whisk 1/4 cup of hot mixture into gelatin mixture and stir to blend. Pour gelatin mixture into remaining coconut mixture. Fill vessels (I used ramekins). You could even use shot glasses, artistic cups/bowls, etc. Refrigerate 3-4 hours.

Serve in dish, or remove from dish onto plate by sliding knife around edge to loosen, and dipping bottom of rambling in warm water for 30 sec. Place flat plate on top of bowl and flip side down together, remove bowl, leaving dessert centered on plate.

Berry Coulis:
1 pint Strawberries (or berry of choice)
1/4 cup water
1/4 cup sugar
2 tbsp cornstarch
2 tbsp lemon juice

Blend berries (for more sweetness, bake sliced berries for 1 min at 350 before blending).
In a sauce pot, boil blended berries, water, and sugar. Simmer for a few minutes and remove from heat.
Using a strainer, strain the berry mix into another bowl discarding the seeds and pulp, leaving only a purée. Add in the cornstarch and whisk until dissolved. Now whisk in lemon juice. Cool or Serve under and or on top of your Panna Cotta. Allow room temperature if refrigerated before serving.

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