Coconut Panna Cotta with Strawberry Rhubarb Compote

Name: Coconut Panna Cotta with Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 .66 oz can coconut milk; 3 tbsp Monkfruit sweetener; 2 tbsp water; 2 tsp beef gelatin; 1/2 pod vanilla bean; 1/2 cup strawberries; 1/2 cup rhubarb; 1 tbsp honey; Pinch cardamom

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Resting Time
3 hrs
Total Time
30 mins
Servings
4 servings
Calories
179 kcal
Course
Dessert
Cuisine
American, International

Coconut Panna Cotta with Strawberry Rhubarb Compote

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

142 people printed this

Save this

Be the first!

Ingredients

Servings

Panna Cotta

1 .66 oz can coconut milk
3 tbsp Monkfruit sweetener (36 grams)
2 tbsp water (1 oz)
2 tsp beef gelatin 6 grams, grass fed
1/2 pod vanilla bean

Strawberry Rhubarb Compote

1/2 cup strawberries 70 grams, chopped
1/2 cup rhubarb 50 grams, chopped
1 tbsp honey (0.5 oz)
Pinch cardamom

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Add the strawberries, rhubarb, honey, and cardamom to a small pot and bring to a boil over medium heat. Continue to boil for 5-10 minutes until rhubarb and strawberries have broken down into a mash. Set aside to cool.
Scrape the seeds out of the vanilla bean pod and add coconut milk, Monkfruit sweetener, vanilla bean seeds and pod to a small pot. Cover and bring just to a simmer over medium heat. Remove from heat.
Add water to a small bowl and sprinkle gelatin into it. Stir with a fork and whisk into coconut milk mixture.
Strain mixture into a container with a pouring spout, then pour into 4 serving dishes. Place in the refrigerator to set up for at least 2-3 hours.
Top with strawberry rhubarb compote before serving.