Some months ago I bought some coconut milk for desserts but I didn’t have any idea what to do with it. Somehow it got forgotten in the cupboard and a few weeks ago when I was cleaning the cupboards and emptied them I found it again.
I google searched writing “coconut, dessert” but did not see anything that would interest me, except for a coconut panna cotta with pumpkin. That gave me the idea of a panna cotta, so typing coconut, panna cotta, I got lots of interesting recipes and decided to follow this one. I read a few more to see what ingredients are usually used and getting a rough idea, I decided to make a vanilla panna cotta and serve some with strawberry sauce and some with chocolate and cherry preserve.
I’m submitting this recipe to Linda from Got Milk? I saw the event some days ago and I promised I would post a recipe as Linda wants to inform younger ladies of how important it is to breastfeed their children. Linda gives very detailed information why women should breast feed and here are some of her examples:
And here are some more about the mothers:
Did you know that breastfeeding:
Helps you loose weight faster? (didn’t work for me unfortunately, luckily I didn’t gain too much during pregnancy)
Helps you be more relaxed? (worked for me)
Gives protection against different kinds of cancer? (breast, uterine, ovarian)
I personally breastfed all three of my children.
Vanilla and Coconut Panna cotta
Preparation Time: 10 minutes
Cooking Time : 5 minutes
Makes about 12
- 5 gelatine sheets (softened in 3/4 cup of water)
- 1 x 400 ml can coconut milk
- 250 ml (1 cup) low fat whipping cream
- ½ cup of sugar
- 1 teaspoon vanilla extract
- 1 cup of strawberries
- 3 spoonfuls of sugar
- A few spoonfuls of water, just to wet sugar
- 1 teaspoon vanilla essence
Place the gelatine sheets in a bowl of cold water and set aside for 5 minutes to soften.
Combine the coconut milk, cream, sugar and vanilla in saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Remove from heat. Remove the gelatine from the water and add to the coconut-milk mixture. Gently stir until gelatine dissolves. Place in the refrigerator to set.
Meanwhile, to prepare the sauce, place the strawberries in a small non stick frying pan, add sugar, water and vanilla and stir. Until it begins to boil, press the strawberries with the spoon, so that they break and release their juices. Lower heat and stir for 5 minutes until the sugar caramelizes.
I had only six small moulds and 1 bigger one, so when I filled the smaller ones, I wanted to try something different so I heated in the microwave 100 grams of couverture chocolate for 1 minute, until soft. I stirred it in the remaining mixture and when setting the chocolate went to the bottom of the mould, leaving a chocolaty taste to the remaining.
Kopiaste and Kali Orexi!