Layered Strawberry-Coconut Panna Cotta

By á-48458

Amount per serving
Calories: 178
Serves 4

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

Step 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. 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. To prepare strawberries, combine remaining ingredients in a bowl; toss gently. Let stand 5 minutes. Divide strawberry mixture evenly among glasses.