Coconut & Strawberry Panna Cotta
User Reviews
5
Coconut & Strawberry Panna Cotta
Description
The recipe prepares a two-layered panna cotta dessert, starting with the strawberry base made from simmering strawberries and water until softened and slightly reduced. Sweetener is adjusted to taste before mixing in gelatin to set the layer in individual serving glasses. Once chilled and firm, the coconut panna cotta is prepared by hydrating gelatin in water, then heating coconut cream with optional vanilla and sweetener until warm but not boiled. This mixture is stirred with the bloomed gelatin until dissolved, then poured atop the strawberry base and chilled until fully set.
The resulting dessert combines the bright, slightly tart flavor of strawberries with the creamy, smooth mouthfeel of coconut panna cotta, yielding a delicate balance of fruit and dairy-free richness. The gelatin creates a tender, wobbly consistency without heaviness. Serving involves careful unmolding with a hot knife or water bath to maintain intact layers.
Ingredients
Panna Cotta
- 1 cup coconut cream
- ¼ cup water
- 1 teaspoon vanilla extract optional
- 15 drops liquid sweetener or to taste, monk fruit or stevia
- 2 teaspoons gelatin powder unflavored
Strawberry Base
- 3 ounces strawberry frozen
- 1 tablespoon water
- liquid sweetener monk fruit, stevia (to taste, monk fruit or stevia
- 1 teaspoon gelatin powder unflavored
Instructions
Strawberry base
- In a saucepan, add water and strawberries, and put it on low heat. Stir it occasionally until the strawberries soften, then crush them with a fork or a potato masher.
- Simmer the strawberries until the excess moisture evaporates, around 10 minutes for frozen, half this time for fresh strawberries. Remove from heat. Taste it and add sweetener if needed.
- Sprinkle the gelatin evenly over the strawberry sauce and quickly mix it well with a fork. Put the mixture in your chosen serving glasses and take them to the fridge to set for around 1 hour.
Coconut panna cotta
- Put the water in a bowl and add the gelatin on top. Give it a quick stir with a fork, and let it rest 5 minutes to hydrate.
- Mix the coconut milk with the vanilla extract (optional) and add drops of sweetener as needed. Heat it up until hot but don't boil.
- Add the hot coconut mixture to the bloomed gelatin. Mix it until completely dissolved. Check on the back of the spoon for any undissolved granules. Keep stirring until they are gone.
- When the coconut mixture gets to room temperature, add it on top of the settled strawberry base. Pour slowly while moving the glass around to not create any holes.
- Leave it on the fridge for about 2 hours to eat it straight from the glass, or a minimum of 6 hours or overnight if you intend to unmold and it serve it upside down.
Notes
- To remove panna cotta cleanly from molds, run a sharp knife around the edge and briefly dip the container in hot water to loosen before inverting onto a plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2panna cottas
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 173kcal | 9% |
| Carbohydrates | 5.7g | 2% |
| Protein | 3.4g | 7% |
| Fat | 15.2g | 23% |
| Saturated Fat | 13.8g | 69% |
| Sodium | 112mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Net Carbohydrates | 4.7g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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