Coconut Panna Cotta is now officially my favourite dessert. Light and airy, not too sweet it can be topped with any tropical fruit or jelly. My inspiration for this dessert came to me when it was time for our monthly cooking club which I was hosting this time. We all take it in turns to host and the hostess has to decide on a theme…. it can be anything from flowers to spices, Moroccan to French, tea parties to dinner parties and we all make our own dish at home and bring it along to the cooking club not knowing what anyone else has made….together with the recipe. Then we eat it (or drink it)! It has to be something we have never made before and it really inspires us to become innovative in our cooking. It takes our recipes to new depths and introduces us to new flavours and ingredients as well as being great fun! I really recommend it as it helps formulate long-lasting friendships over a daily conversation topic… food! And you’d be surprised where some of these conversations end up!
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So this month I decided on the Tropical theme. I decided to go the whole hog and decorate my patio with a tropical theme with Luau flowers and of course make a piña colada for each member to sip on before we dived into the food!
Don’t forget to try out my recipe for Piña Colada Smoothie… a bit of wickedness the healthy way! Made with fresh pineapple, coconut milk and chia seeds. Alcohol optional! A perfect addition to any tropical party.
Making coconut panna cotta…. Whisk the coconut milk, coconut cream, turmeric, cinnamon and maple syrup and place in a saucepan. Bring to the boil to infuse the flavours.
Place in the fridge overnight to set .
Grate some fresh coconut and sprinkle on top before making the jelly.
Coconut panna cotta needs to be accompanied by something tropical. I had already bought some dragon fruit to display on the table. The only problem with dragon fruit is, although highly antioxidant and so good for you, it can taste quite bland so needs to be accompanied with something else. I decided to try raspberry and dragon fruit jelly but the raspberry was overpowering so it didn’t quite work. I decided to try a mango and dragon fruit jelly and it worked so well my kids were trying to steal some before it even set! It’s so easy to make. Chop the mango and dragon fruit into bite size pieces. Reserve the dragon fruit pieces as this is not used in the making of the jelly but is added afterwards. Reserve some mango pieces and then mash the rest. Run through a sieve or food processor to make a purée . Boil the honey, maple syrup and lemon juice and cool until warm. Add the fruit purée and gelatine and leave to cool. Top the coconut panna cotta with diced mango and dragon fruit and pour over the jelly. Don’t forget the grated coconut! Place in the refrigerator for 3-4 hours or until set.
If you do not want the panna cotta topped with jelly then it’s also delicious just topped with the dragon fruit and mango or any fruit of your choice.
It’s delicious this way as dessert or breakfast.
And even finished with a piña colada watching the sun set…….
- 400ml coconut milk
- 250ml coconut cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ½ cup maple syrup
- ½ cup warm water
- 2 tablespoons gelatine
- 3 mangoes, peeled and diced
- 1 dragon fruit, peeled and diced
- ½ cup maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons/28g powdered gelatine
- 1 litre water
- Place the coconut milk, coconut cream and maple syrup in a heavy bottomed saucepan and bring to just boiling. Leave aside to cool to warm.
- Dissolve the gelatine in the warm water and whisk until smooth.
- Add the gelatine to the coconut cream mixture and whisk until well combined.
- Pour into individual glass bowls and place in the refrigerator for approximately 4-6 hours or overnight until set.
- Once it has set, grate some fresh coconut over the top and make your jelly.
- For the jelly, chop your mango and dragon fruit into bite size pieces. Reserve all the dragon fruit pieces and some mango pieces to place in the jelly.
- Mash the rest of the mango, place through a sieve or in a blender to make a purée and set aside.
- Place the water, lemon juice and maple syrup into a saucepan and bring to the boil. Set aside until warm.
- Sprinkle in the gelatine and whisk until well combined. Add the mango pureé and mix well.
- Remove the panna cotta from the fridge. Sprinkle over some freshly grated coconut and place some diced mango and dragon fruit on the top. Top with the jelly.
- Return to the refrigerator for approximately 4 hours or until the jelly is set.
- Once set you may place an extra portion of dragon fruit on top for visual appeal.