Ingredients
- 900ml homogenised coconut cream (look for Kara brand)
- 150g caster sugar
- 1 vanilla bean, split and seeds scraped
- 3 gelatine leaves (or 6 tsp powdered gelatine)
- 1 young coconut
- 12 strawberries, sliced
- 4 sprigs mint
- 3 Tbsp raw sugar
- 2 Tbsp dessert wine
Instructions
1 Place 1 cup coconut cream, the caster sugar and the vanilla bean in a small pot and set over a low heat. Cook for 2 minutes, or until the sugar has just dissolved.
2 Soften the gelatine in cold water for 3 minutes, then drain and whisk into the warm cream to dissolve. Gently whisk in the remaining coconut cream. Remove the vanilla bean and strain through a fine sieve. Pour into ½ cup ramekins and place in the fridge for 4 hours until set.
3 Split the coconut and scoop out the flesh with a large spoon, then cut into fine strips. Combine with the strawberries, mint, raw sugar and dessert wine. Un-mould the panna cotta and surround with the coconut salad.
PROFESSIONAL TIP: Young coconuts have a gelatinous flesh and are available from Asian grocers.