Coconut Panna Cotta with Strawberry Puree

Summary

Prep Time	30 mins
Total Time	5 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Coconut Panna Cotta with Strawberry Puree

Instructions

Soak the gelatine in cold water.
Heat coconut milk, 80 g sugar and 1 cup of whipped cream (do not boil). Dissolve the squeezed gelatine in it, let the coconut cream cool in a cold water bath, stir occasionally.
Beat the rest of the cream until stiff, fold into the cooled coconut cream and refrigerate for at least 5 hours.
Wash, clean and puree the strawberries and mix with the sugar and vanilla sugar, also chill.
Serving:
Put 3 - 4 tablespoons of strawberry puree on each dessert plate and pull the rays outwards with a toothpick. Then use a tablespoon dipped in cold water to cut off a cam of the coconut panna cotta and place on the strawberry puree.
Decorate with a mint leaf if necessary.

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