Coconut Milk Panna Cotta with Strawberries

yield: 6 portions at 1 cup each

440 g coconut milk (1 can)

2 1/3 cup water, bottled, cold

200 g granulated sugar

1 1/3 pkt gelatin powder

1/2 tsp vanilla extract

Combine the gelatin powder with 1/2 of the quantity of the cold water. Mix & let stand for 10 minutes at room temperature.

Combine all of the coconut milk, the sugar, & the remainder of the water & place in a stainless steel sauce pot & bring to 150 degrees Fahrenheit. Remove from the heat & slowly add the water/gelatin mixture. Strain through a fine sieve & add the vanilla extract.

Pour into the molds & refrigerate for at least 8 hours - preferably 24 hours.


12 ounces strawberries, stemmed, washed & split - if large, quartered

1 ounce granulated sugar (or more -depending on the sweetness of the strawberries.

6 each mint leaves, finely julienned

1 tsp grated fresh ginger

6 each mint sprigs (to garnish the finished dish)

In a bowl, combine all of the ingredients. For the ginger, it is better to peel it the day before & place it in the freezer. Once frozen, grate it with a fine micro plane grater. This prevents the strands/strings that are in the ginger from being present in the final dish.


Remove the panna cottas from the refrigerator & place the marinated strawberries on top of the panna cotta. Garnish each portion with a mint tip. Serve immediately.

NOTE: the entire dish can be prepared the day before - except for the cutting of the strawberries & their quick marination with the sugar, mint & ginger.