Layered Strawberry-Coconut Panna Cotta

Photo: Brian Woodcock; Styling: Lindsey Lower

If you'd prefer to use all light coconut milk in the panna cotta, you certainly can, but we were amazed at how much more flavor and silky consistency we got from mixing in a little full-fat coconut milk, while still keeping the dish's overall fat content in check.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 2 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 5g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 33g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 20mg
  • Calcium: 26mg

Ingredients

  • Strawberry gelatin:
  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 3/4 cup sliced strawberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 3/4 cup coconut water
  • Panna cotta:
  • 3/4 teaspoon gelatin
  • 1 tablespoon water
  • 1/2 cup coconut milk
  • 1/4 cup light coconut milk
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Strawberries:
  • 2 cups sliced strawberries
  • 2 tablespoons powdered sugar
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh lemon juice

Preparation

  1. 1. To prepare strawberry gelatin, sprinkle 1 teaspoon gelatin over 1 tablespoon water in a small bowl. Combine 3/4 cup strawberries, 3 tablespoons granulated sugar, and 1 teaspoon juice in a small saucepan; let stand 5 minutes. Mash mixture with a fork or potato masher. Place pan over medium-high heat. Bring to a simmer; cook 2 minutes or until sugar dissolves. Add coconut water; return to a simmer. Remove pan from heat. Add gelatin mixture, stirring until gelatin dissolves. Strain mixture through a fine sieve into a measuring cup, pressing on solids to extract as much liquid as possible. Discard solids. Divide strawberry mixture evenly among 4 wineglasses. Chill 1 hour or until set.
  2. 2. To prepare panna cotta, sprinkle 3/4 teaspoon gelatin over 1 tablespoon water in a small bowl. Combine coconut milks, 2 1/2 tablespoons granulated sugar, and 1 teaspoon juice in a saucepan; bring to a simmer. Remove pan from heat. Add gelatin mixture, stirring until gelatin dissolves. Cool to room temperature. Carefully pour one-fourth of coconut milk mixture on top of each strawberry gelatin. Chill 1 hour or until set.
  3. 3. To prepare strawberries, combine remaining ingredients in a bowl; toss gently. Let stand 5 minutes. Divide strawberry mixture evenly among glasses.
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