Strawberry and Coconut Panna Cotta. Coconut panna cotta can be dressed up a bit with coconut flakes and some chopped pineapple and become a show-stopper. Panna cotta is little more than lightly sweetened dairy warmed and then set with gelatin. A perfect panna cotta should be supple, on the verge of slumping, and super smooth.
A little full-fat coconut milk is our secret for the silky consistency and full flavor in Layered Strawberry-Coconut Panna Cotta. If you'd prefer to use all light coconut milk in the panna cotta, you certainly can, but we were amazed at how much more flavor and silky consistency we got from. Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. You can have Strawberry and Coconut Panna Cotta using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Strawberry and Coconut Panna Cotta
- Prepare 250 ml of heavy cream.
- It’s 200 g of strawberries.
- You need 50 g of sugar.
- You need 3 sheets of gelatin, red or white.
- It’s 400 ml of coconut milk.
- Prepare 50 g of sugar.
- Prepare 50 ml of coconut liqueur.
- Prepare 3 sheets of gelatin, white.
It's so easy to make with just a handful of ingredients. Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. Panna cotta is a cold and refreshing Italian custard. This completely dairy-free version is made with full-fat coconut milk and topped with intensely juicy roasted strawberries.
Strawberry and Coconut Panna Cotta instructions
- For the strawberry panna cotta: Wash strawberries, remove stem and cut into pieces. In a small pot pour in cream, add sugar and raspberries. Bring to boil and let simmer for 10 minutes on low heat..
- Soak three (red) gelatin sheets for 5 minutes in cold water. The red sheets are only to support the colour of the panna cotta. When you use white/colourless gelatine the panna cotta will have a blushing pink tone..
- Put the hot strawberry and cream mix in a food processor. Mix and add gelatine. Now you can – if you like – sift out the tiny cores and pour the panna cotta in a bowl or glasses. Let come to room temperature and the let set in the refrigerator for 3 hours until gelatinesed..
- For the coconut panna cotta: Soak three sheets of gelatin for 5 minutes in cold water. Heat coconut milk with sugar on medium heat and let simmer for 5 minutes. Add liqueur and gelatin..
- Let cool for 45 minutes to almost room temperature, stir from time to time so the liqueur has no chance to drop to the bottom of the pan..
- Then pour it on top of the strawberry panna cotta. And let set in the refrigerator until firm. Before serving top with cut strawberries and/or coconut flakes..
- You can, of course, also serve the panna cottas each by themselves. In this photo I combined the strawberry panna cotta with a balsamic vinegar sauce (100 ml balsamic vinegar, 100 ml red wine, 50 g sugar in a small pan, heated and reduced to one third). That's a suprisingly good combination. The coconut panna cotta is great with a raspberry sauce. :).
- For the photo on top I made a salad of straberries and mint leaves with agave syrup as a refreshing topping. Enjoy!.
While you may be tempted to reach for a can of low-fat coconut milk, coconut cream is what gives this panna cotta all of its flavor. Traditional Panna Cotta is made with a lot of dairy, a decent amount of sugar, traditional gelatin (eek!) and then it's molded. The coconut panna cotta is also delicious on its own. If for any reason (like basic life stuff) you didn't have time to make the hearts, you can just go head and make it without the hearts. Recipe for a special Valentine's dessert of coconut panna cotta with strawberry and raspberry hearts.