Coconut Milk Panna Cotta With Ginger-Lime-Strawberries
- For the Panna Cotta
- 1 (400 ml) can coconut milk (not sweetened)
- 50 g palm sugar or 2 -3 tablespoons brown sugar
- 1 tablespoon dried shredded coconut
- 1 vanilla bean
- 1 teaspoon agar-agar
- For the Ginger-Lime-Strawberries
- 1 fresh lime, juice of
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon brown sugar
- 300 g strawberries
- Slice the vanilla bean lengthwise in 2 halfs.
- In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
- Add the shredded coconut and on low heat stir or mix for 2 minutes.
- Add the Agar-Agar and bring to boil again, stirring for another minute.
- Take out the vanilla bean.
- Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta.
- Refrigerate for at least 4 hours.
- For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
- In a bowl, mix the lime juice, the ginger and the brown sugar.
- Add the strawberries and toss to coat.
- To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.
cotta, coconut milk, palm sugar, coconut, vanilla bean, agaragar, gingerlimestrawberries, fresh lime, fresh ginger, brown sugar, strawberries
Taken from www.food.com/recipe/coconut-milk-panna-cotta-with-ginger-lime-strawberries-87553 (may not work)