How to Make Appetizing Strawberry and Coconut Panna Cotta

Strawberry and Coconut Panna Cotta. Add gelatin mixture, stirring until gelatin dissolves. Coconut Panna Cotta: Take ¼ cup coconut milk in a shallow bowl and sprinkle gelatin over it. In a large saucepan, combine the rest of the coconut milk, heavy cream and sugar and cook on medium-high heat.

Mash mixture with a fork or potato masher. Add coconut water, return to a simmer. A great way to finish your Vegan Coconut Panna Cotta is with a homemade fruit sauce or fresh fruits. You can cook Strawberry and Coconut Panna Cotta using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Strawberry and Coconut Panna Cotta

1. You need 250 ml of heavy cream.
2. It's 200 g of strawberries.
3. It's 50 g of sugar.
4. It's 3 sheets of gelatin, red or white.
5. It's 400 ml of coconut milk.
6. Prepare 50 g of sugar.
7. It's 50 ml of coconut liqueur.
8. It's 3 sheets of gelatin, white.

This time, I used Strawberries but you could absolutely use a Mixed Berry Compote, a Raspberry Coulis or even a Mango Coulis instead!. This time, I chose to make a compote with Frozen Strawberries. Remove from heat, add gelatin mixture and vanilla beans, stirring until gelatin is dissolved; discard vanilla pods. Pour mixture over strawberry purée in jars.

Strawberry and Coconut Panna Cotta instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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. :).
8. For the photo on top I made a salad of straberries and mint leaves with agave syrup as a refreshing topping. Enjoy!.

Add sliced strawberries, lemon juice, honey and water to a medium pot. Stir to melt the sugar and remove from heat (don't bring to boil). Coconut Panna Cotta & Strawberry Jam. Mix the coconut milk with the vanilla extract (optional) and. While the mixture cooks, crush the strawberries with a potato masher.