Vanilla and Coconut Panacotta
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 panacotta with pumpkin. That gave me the idea of a panacotta, so typing coconut, panacotta, 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 panacotta and serve it with strawberries which I had at home.
You must know by now that I hate sticking to recipes and since I had played a lot with gelatine recently, I decided to do it my way.
After filling the small moulds, I decided to make one with chocolate as well and quite accidentally it turned lovely as when setting all the chocolate when to the bottom of the mould and when demoulding, the chocolate came on top. I served this one with a chocolate sauce.
We wanted to try the dessert after lunch but it was very early when I demoulded them. The chocolate one, which was demoulded the following day, came out fine.
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 Panacotta
Preparation Time: 10 minutes
Cooking Time : 5 minutes
Makes about 12
- 5 gelatine sheets (softened in 3/4 cup of water)
- 1 x 400ml can coconut milk
- 250ml (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.