Coconut Panna Cotta with Strawberry Jelly

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Coconut Panna Cotta with Strawberry Jelly is a tropical take on the Italian dessert classic. Here, the scent and flavour of coconut milk is paired with tangy strawberry jelly. The combination is refreshing and yummy!

Total time is not inclusive of chilling time (overnight is best)

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Prep time: 10 min Cook time: 10 min Serving 4-6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Prepare the Jelly according to package instructions. Pour into your serving mold and place in the freezer to speed up the setting process. Jelly sets pretty quickly. You can pour into one large dish, to be inverted onto a plate later or 4 -5 individual serving glasses.
2. For the Panna Cotta layer: Soak the gelatin in 1/4 cup room temperature water (in a small microwave-safe bowl), till it looks completely dissolved (about 5 minutes). This is the ‘blooming’ process.
3. Once bloomed, microwave  the gelatin mixture for 30 seconds (or lower the cup containing the gelatine solution in a saucepan of boiling water for 30 seconds.) Allow to cool off.
4. In a medium saucepan, stir the coconut milk, fresh cream, and sugar till smooth. Set aside so that the sugar may dissolve.
5. Once the jelly has set: Add the gelatin mixture to the saucepan with the cream mixture. Stir well.
6. Place on the stove and heat – till just beginning to boil. (Stir, making sure it is smooth with no lumps).
7. Take off heat. Stir in vanilla.
8. Stir to cool slightly and then pour carefully over the set jelly layer.
9. Chill covered-  till completely set 4 hours or overnight. It is best to be left overnight when inverting from mould is required.
10. To un-mould,  place the mold in a basin of hot water for under a minute. Go around the sides with a sharp knife and then invert onto the center of a serving plate.
11.  Garnish with sliced fruit and mint sprigs as desired.

Coconut Panna Cotta with Strawberry Jelly

Notes:

• You can pour the jelly into smaller individual molds to set and then add the Panna Cotta layer- to serve as individual cups.
• You can also place fresh, sliced fruit in the mold before setting the jelly if desired.
• Jello vs Jelly

  Jello (North America): A dessert made by boiling flavoured gelatin in water, and allowing i to set.

  Jelly ( British,New Zealand, Australia,): A dessert made by boiling gelatin, sugar and some flavouring (often derived from fruit) and allowing it to set,

• Gelatin:

  Gelatin or gelatine (from Latin: gelatus meaning “stiff”, “frozen”): is a translucent, colorless, brittle (when dry), flavorless food ingredient. Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is derived from collagen. It is commonly used as a gelling agent in food and cosmetics. Halal Gelatin is obtained from cows. Non-halal Gelatin from pigs. Vegetarian Gelatin most commonly is a substitute made from Agar-agar (a type of seaweed). Did you know that Gelatin is used in shampoos, face masks, and other cosmetics? In food, gelatin is  found as a thickener for fruit gelatins and puddings (such as Jell-O); in candies, marshmallows, cakes, ice cream, and yogurts;

For homemade jelly (if using):

• Extra light oil for brushing
• 1 tablespoon lemon juice
• ¹⁄3 cup (80ml) strawberry juice
• ½ tsp banana extract
• 1½ tablespoons caster sugar
• ½ teaspoon powdered gelatin

1. Combine juice, sugar, and gelatine in a small heatproof jug or bowl. Stand in a pan of simmering water, stir until sugar and gelatine are dissolved. Pour juice mixture into mold, then cover and refrigerate for about 2 hours or until jelly is set. Or freeze to speed up the process ( keep checking – don’t allow to  turn to ice) 

Key Ingredients: Coconut Cream/Milk, Fresh Cream, Sugar, Vanilla, Strawberry Jelly, Sliced Strawberries.

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Coconut Panna Cotta with Strawberry Jelly

Author: Shana Shameer