Coconut & rhubarb panna cotta
A creamy, not overly sweet pudding with a tart and fresh rhubarb sauce
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30minutes 3hours
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
30minutes 3hours
Ingredients
Panna Cotta
  • 1can coconut milk
  • 100ml water
  • 4-5tbsp acacia honey
  • 1/2tsp lime zest
  • 1tbsp powdered gelatine like Great Lakes brand(or 1 packet regular gelatine)
Rhubarb sauce
  • 300g rhubarb cut into chunks
  • 100g sugar
  • 1tbsp fresh lime juice
  • 1/2tsp fresh lime zest
  • 1-2tbsp acacia honey (to taste)
Instructions
  1. Shake the can of coconut milk to mix all well. Open the can and separate into roughly 2 halves. Half the milk should go into a small saucepan, the other half into a bowl.
  2. To the coconut milk in the bowl, add gelatine and whisk thoroughly to mix. Let stand at least 5 minutes.
  3. To the coconut milk in the saucepan, add the water and 4 tbsp honey and lime zest. Bring to a simmer.
  4. Add the coconut milk from the bowl to the rest of the ingredients in the saucepan. Mix well and heat gently. Do NOT boil. Once it is hot or about to simmer, turn off the heat.
  5. Taste for sweetness and if needed, add more honey bit by bit until you are happy with the sweetness level.
  6. Mix everything well and pour into 4 ramekins. Then cover with cling film and put into the fridge for at least 3 hours to set. While panna cotta is setting, make the sauce.
  7. After several hours, the panna cotta will be set and can be served. Run a sharp knife along the sides of the ramekin to loosen and turn it over onto a small plate. Pour over a few tablespoons of the sauce to serve.
Rhubarb sauce
  1. Chop rhubarb into roughly equal chunks (about 3cm long) spread them out in a baking dish, cover with the sugar and a few tablespoons of water. Cover with aluminium foil and bake at 180 degrees C for around 20 minutes.
  2. When tender, transfer the rhubarb and any juice from the pan into a saucepan and heat to a gentle simmer. The rhubarb will turn to mush as liquid is released. This is fine as we only want the liquid. Simmer gently until rhubarb is completely soft and mushy.
  3. Place a fine sieve over a bowl and strain the liquid from the rhubarb pulp. You should end up with lovely pink liquid in the bowl.
  4. Transfer rhubarb liquid back to the saucepan, gently heat, add lime juice and lime zest and taste. Add honey bit by bit until the level of sweetness seems right.
  5. Transfer to a container and store in the fridge until needed.
Recipe Notes

Share this:

Like this:

Like Loading...