How I Serve Strawberry Coconut Panna Cotta for Summer Gatherings
- Prep
- 35 min
- Cook
- 120 min
- Total
- 195 min
- Serves
- 4
- Calories
- 197 kcal
- Carbs
- 33.00 g
Ingredients
- 2 cupssliced strawberries
- 2 Tablespoonspowdered sugar
- 1 teaspoonchopped fresh thyme
- 1 teaspoonlemon juice
- ¾ teaspoongelatin
- 1 Tablespoonwater
- ½ cupcoconut milk
- ¼ cuplight coconut milk
- 2 ½ Tablespoonsgranulated sugar
- 1 teaspoonlemon juice
- 1 teaspoongelatin
- 1 Tablespoonwater
- ¾ cupsliced strawberries
- 3 Tablespoonsgranulated sugar
- 1 teaspoonlemon juice
- ¾ cupcoconut water
Instructions
- 1
Sprinkle 1 teaspoon gelatin over 1 Tablespoon water in a small bowl.
- 2
Combine ¾ cup strawberries, 3 Tablespoons granulated sugar, and 1 teaspoon juice in a small saucepan; let stand 5 minutes. Mash mixture with a fork or potato masher.
- 3
Place pan over medium-high heat. Bring to a simmer, cook 2 minutes or until sugar dissolves.
- 4
Add coconut water, return to a simmer. Remove pan from heat.
- 5
Add gelatin mixture, stirring until gelatin dissolves.
- 6
Strain mixture through a fine sieve into a measuring cup, pressing on solids to extract as much liquid as possible. Discard solids.
- 7
Divide strawberry mixture evenly among 4 wine glasses. Chill 1 hour or until set.
- 8
Sprinkle ¾ teaspoon gelatin over 1 Tablespoon water in a small bowl.
- 9
Combine coconut milks, 2 ½ Tablespoons granulated sugar, and 1 teaspoon lime juice in a saucepan and bring to a simmer. Remove pan from heat.
- 10
Add gelatin mixture, stirring until gelatin dissolves. Cool to room temperature.
- 11
Divide coconut milk mixture into fourths on top of each strawberry gelatin.
- 12
Chill for 1 hour or until set.
- 13
Combine ingredients for strawberries into a bowl, toss to combine. Let stand 5 minutes.
- 14
Divide strawberry mixture evenly among glasses.