Coconut Milk Panna Cotta with Ginger-Lime Strawberries
If you’re craving a delectable vegan dessert that’s as satisfying as it is exotic, this Coconut Milk Panna Cotta with Ginger-Lime Strawberries is just what you need. Perfect for rounding off a spicy Thai meal or simply indulging your sweet tooth, this panna cotta is not only a treat for your taste buds but also a feast for the eyes. Crafted entirely with coconut milk and sweetened with palm and brown sugars, this recipe uses agar-agar instead of gelatin to keep it vegan-friendly. The accompanying ginger-lime strawberries add a zesty, refreshing touch that complements the creamy coconut panna cotta beautifully. Here’s how to make it:
Ingredients
For the Coconut Milk Panna Cotta:
- 1 can (400 ml) coconut milk
- 50 g palm sugar
- 1 tablespoon brown sugar
- 1 tablespoon dried shredded coconut
- 1 vanilla bean
- 1 teaspoon agar-agar powder
- Juice of 1 lime
- 1 tablespoon fresh ginger, finely grated
- 1 cup strawberries, hulled and sliced
Instructions
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Prepare the Vanilla Bean: Start by slicing the vanilla bean lengthwise into two halves, exposing the seeds inside.
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Heat the Coconut Milk: Pour the coconut milk into a medium saucepan and place it over medium heat. Add the sliced vanilla bean and palm sugar to the pan. Stir occasionally until the mixture begins to simmer.
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Add Shredded Coconut: Once the coconut milk is heated, add the dried shredded coconut. Continue to stir the mixture for about 2 minutes, allowing the coconut to infuse its flavor into the liquid.
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Incorporate Agar-Agar: Sprinkle the agar-agar powder into the simmering coconut milk mixture. Stir thoroughly to ensure the agar-agar is well dissolved. Bring the mixture back to a boil, stirring continuously for another minute.
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Remove Vanilla Bean: Once the mixture has boiled, carefully remove and discard the vanilla bean halves.
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Prepare the Molds: Rinse small porcelain bowls or Chinese tea cups with cold water to help the panna cotta release easily later. Pour the warm coconut milk mixture into these prepared molds.
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Chill: Transfer the bowls to the refrigerator and allow them to chill for at least 4 hours, or until the panna cotta has set and achieved a firm, custard-like consistency.
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Prepare the Ginger-Lime Strawberries: While the panna cotta is chilling, wash and slice the strawberries into small pieces.
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Mix the Garnish: In a bowl, combine the lime juice, finely grated fresh ginger, and brown sugar. Stir until the sugar has dissolved and the ginger is well distributed. Add the sliced strawberries to the bowl and gently toss them to coat evenly with the ginger-lime mixture.
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Serve: When ready to serve, carefully invert the panna cotta onto small plates. Spoon the ginger-lime strawberries over the top of each panna cotta and enjoy this beautifully balanced dessert.
Notes:
- Feel free to substitute strawberries with other fruits such as mango or kiwi, depending on your preference or seasonal availability.
- Ensure that the panna cotta is fully chilled and set before serving for the best texture and flavor.
This Coconut Milk Panna Cotta with Ginger-Lime Strawberries is a delicious and elegant way to end any meal. Its creamy texture combined with the tangy, spicy fruit topping makes for a delightful and refreshing dessert that’s sure to impress. Enjoy every spoonful of this vegan treat!
