Coconut Panna Cotta Recipe

Preparation

1. 1

   Make the Coconut Panna Cotta

   In a small bowl, sprinkle gelatin over ¼ cup of cold water and let it sit for 5 minutes. In a saucepan, combine coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until sugar dissolves, but do not boil. Remove from heat and stir in gelatin mixture until fully dissolved. Pour into serving glasses and refrigerate for at least 4 hours or until set.

2. 2

   Prepare the Strawberry Rhubarb Jam

   In a saucepan, combine chopped strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles, about 15-20 minutes. Remove from heat and let cool. The jam will thicken further as it cools.

3. 3

   Make the Biscotti Crumble

   Preheat your oven to 180°C (350°F). Crush the biscotti into small crumbs and mix with melted butter. Spread the mixture on a baking sheet and toast in the oven for about 10 minutes or until golden brown. Let cool.

4. 4

   Assemble the Dish

   Once the panna cotta has set, top each glass with a spoonful of strawberry rhubarb jam and a generous sprinkle of biscotti crumble before serving.