Prep 30 mins
Cook 4 hrs
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!
For the Panna Cotta
- 1 (400 ml) can coconut milk (not sweetened)
- 50 g palm sugar or 2 -3 tablespoons brown sugar
- 1 tablespoon dried shredded coconut
- 1 vanilla bean
- 1 teaspoon agar-agar
For the Ginger-Lime-Strawberries
- 1 fresh lime, juice of
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon brown sugar
- 300 g strawberries
- 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.
This, I think, could use a little more work. I especially didn't think the ginger worked with the strawberries, or the sauce, itself complemented the coconut dessert. It was easy to put together, and agar agar coagualates like magic, which is always fun to see. I also didn't use the vanilla bean, as a matter of personal preference - I like vanilla, but not as an overlay on other strong flavors. Sorry to be so nit-picky. It was interesting to try your recipe.