Summary

Ingredients

• 6 sheets gelatine, white
• 1 can coconut milk, creamy
• 80 g suar
• 2 cups whipped cream
• 1 packet vanilla sugar (bourbon)
• 500 g strawberries, fresh or frozen
• 2 tablespoon sugar
• 1 packet vanilla sugar (bourbon)
• possibly mint, for garnish

Print Recipe Pin Recipe

Instructions

1. Soak the gelatine in cold water.
2. 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.
3. Beat the rest of the cream until stiff, fold into the cooled coconut cream and refrigerate for at least 5 hours.
4. Wash, clean and puree the strawberries and mix with the sugar and vanilla sugar, also chill.
5. Serving:
6. 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.
7. Decorate with a mint leaf if necessary.