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🍰 Coconut Panna Cotta with Warm Strawberry and Rhubarb Compote

210 kcal · 30 min · 4 servings

Coconut Panna Cotta with Warm Strawberry and Rhubarb Compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin leaves in a bowl of cold water for a few minutes to soften them.
  2. 2. Add the coconut milk, coconut cream, liqueur, vanilla sugar, and sugar to a pot.
  3. 3. Heat the mixture on the stove until it begins to boil.
  4. 4. Remove the pot from the heat source immediately.
  5. 5. Squeeze the soaked gelatin well to remove excess water.
  6. 6. Stir the squeezed gelatin into the warm coconut mixture until it has completely dissolved.
  7. 7. Rinse four small molds briefly with cold water.
  8. 8. Fill the coconut cream evenly into the prepared molds.
  9. 9. Place the molds covered in the refrigerator for at least four hours until the cream is set.
  10. 10. Wash the strawberries under running water and remove the green stems.
  11. 11. Cut the strawberries into bite-sized pieces.
  12. 12. Wash the rhubarb and remove the leaves and fibrous edges.
  13. 13. Cut the rhubarb into pieces about 2 centimeters in size.
  14. 14. Put the sugar in a small pot and heat it until it is lightly caramelized (golden brown and liquid).
  15. 15. Carefully deglaze the caramel with the apple juice and lemon juice.
  16. 16. Let the liquid simmer until the caramel has completely dissolved.
  17. 17. Add the prepared strawberries and rhubarb to the caramel liquid.
  18. 18. Bring the fruit mixture back to a boil.
  19. 19. Remove the pot from the heat and let the compote cool down.
  20. 20. Carefully unmold the cold coconut panna cotta from the molds onto the plates.
  21. 21. Serve the cooled fruit ragout in small bowls alongside the cream.
  22. 22. Sprinkle the dessert with coconut chips.
  23. 23. Lightly dust the dish with powdered sugar and serve immediately.

Nutrition per serving