COCONUT & LIME PANNA COTTA WITH STRAWBERRY COULIS

By Absolute Zero

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

For the panna cotta:

• 2 cups full fat coconut milk

• ¼ cup pure maple syrup

• 3 tablespoons fresh lime juice

• 1 teaspoon lime zest

• 1 teaspoon vanilla extract or half

Serving suggestion: Serve with freshly sliced strawberries

3. In a small bowl, mix the agar powder with a little bit of room temperature water to form a milky white liquid.

4. Add to the saucepan and continue to mix for 3-4 minutes.

5. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins.

6. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.

For the strawberry coulis: a vanilla pod

1. Combine all the ingredients together in a small pot and bring to a boil for 5 minutes.

2. Turn the heat down and simmer for 15-20 minutes.

3. Allow to cool and blend until smooth.

4. Strain the mixture and divide evenly across the four refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.

• 1½ teaspoons agar

For the strawberry coulis:

• 175g frozen or fresh strawberries

• 2 tablespoon pure maple syrup

• 1 tablespoon lime juice

Method

For the panna cotta:

1. Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan.

2. Bring to a gentle simmer and make sure the mixture doesn’t boil.

Traditionally, panna cotta is a sweet Italian dessert that is made from thickening cream with gelatine to form a thick custard-like consistency. In this recipe, I have used agar –it’s made from red seaweed and basically acts like a plant based gelatine. You can find it in most health stores or online at Faithful to Nature or Wellness Warehouse. I love this recipe because it is not only super quick and easy to make but it can also be prepared in advance as well. Simple ingredients, prepared with love and plated beautifully makes for an elegant masterpiece at your next celebration.