Coconut panna cotta

Panna cotta is a wonderfully refreshing dessert and you can make it with virtually any fruit. This recipe uses blueberries with a base of coconut milk. Panna cotta needs to set in the refrigerator so you should make it well in advance, or even a day ahead.

To ensure that the panna cotta has a jelly-like consistency you can use agar agar. This is a vegetarian alternative to gelatine and is tasteless and odourless. There are several types of agar agar so you should look on the packaging to see how much you need. It is much stronger than gelatine and you do not want the dessert to become solid.

INGREDIENTS for 4 people

  • 400 ml of coconut milk

  • 125 ml of non-dairy cream (e.g. rice cream or soy cream)

  • 2 tablespoons of honey

  • 1/2 a vanilla pod

  • 3-4 grams agar agar

  • 250 grams of blueberries

  • 1 tablespoon of honey

  • 1/2 a lemon

PREPARATION

Put the coconut milk, the cream and the agar agar into a saucepan and add the honey. Scrape the contents of the half vanilla pod and add this to the pan. Add the pod for the flavour. Stir well. Let it boil for three minutes and then remove the vanilla pod. Remove the pan from the heat, let it cool slightly and pour it into the bowls. Let it set in the refrigerator at least 4 hours.

When it is fully set make the blueberry coulis. Place the blueberries in a food processor with a tablespoon of honey and the juice of half a lemon. Process until smooth and pour the panna cotta into 4 bowls. Put these back into the refrigerator and take them out 5 minutes before serving so they reach room temperature.

You can also use other fruit and perhaps serve pieces of fruit on top.