Coconut & Lime Panna Cotta with Strawberry Coulis
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
A super simple, refreshing and light summer dessert to impress your family and friends!
I created this delicious dessert for Van Loveren's new zero alcohol bubbly, Absolutely Zero. It pairs beautifully with the tart limes, fresh strawberries, creamy coconut and the sweet vanilla and maple.
The Absolute Zero Nectar is a de-alcoholised 100% Sauvignon Blanc Sweet Sparkling Wine with 0% alcohol. It is a delicious sparkling with tiny festive bubbles, luscious sweetness, and fresh fruit on the palate with a well balanced and smooth finish. A wonderful drink for the summer and part of my mini series of recipes that I developed including 4 mocktail drinks and 4 plant based summer recipes for al fresco dining.
Let’s cook ☺
Ingredients
Panna Cotta
2 cups full fat coconut milk
¼ cup pure maple syrup
3 tbsp fresh lime juice
1 tsp lime zest
1 tsp vanilla extract or half a vanilla pod
1,5 tsp agar agar
Strawberry Coulis
175g frozen or fresh strawberries
2 tbsp pure maple syrup
1 tbsp lime juice
Serving suggestion:
Serve with freshly sliced strawberries
Method for the panna cotta
Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small bowl, mix the agar agar powder with a little bit of room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.
Method for strawberry coulis
Combine all the ingredients together in a small pot and bring to a boil for 5 minutes. Turn the heat down and simmer for 15-20 minutes. Allow to cool and blend until smooth. Strain the mixture and divide evenly across the 4 refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.
Special thanks to food stylist and photographer, Samantha Lowe.
With love,
Mira
