COCONUT PANNA COTTA WITH A STRAWBERRY RHUBARB SAUCE

Coconut Panna Cotta with a Strawberry Rhubarb Sauce paired with Dreaming Tree Sauvignon Blanc

In Elkhorn, WI, Chef Fiona treated Dave Matthews Band and crew to her creamy, delicate Coconut Panna Cotta with a Strawberry Rhubarb Sauce. At home, we recommend pairing this recipe with the Dreaming Tree Sauvignon Blanc.

 

Ingredients

Makes 6

Panna Cotta

  • 2 cans organic coconut milk, full fat
  • 1 packet gelatin*
  • 1/3 c. sugar
  • 2 tsp. vanilla extract (or 2 vanilla beans, scraped)

Strawberry Rhubarb Sauce

  • 1 c. sliced strawberries
  • 1 c. sliced rhubarb
  • 2 tbs. sugar
  • zest of 1/2 orange
  • 1 orange, juiced

*To make the dessert vegan, use Agar Agar (also called Kanten) powder instead of gelatin. This can be found at health food stores or Asian supermarkets.

 

Directions

Strawberry Rhubarb Sauce:

  1. In small pot bring all ingredients to a simmer, cook until rhubarb is broken down.
  2. Cool. Set aside.

Panna Cotta:

  1. Empty one can of coconut milk (and seeds and pods of the vanilla beans, if using) into a small pot and heat over lowest heat and whisk until milk comes together.
  2. Place pot in refrigerator until the milk is cool about 15 minutes.
  3. Sprinkle gelatin evenly over the chilled milk and let stand for 5 minutes. Gelatin should be shiny and the surface wrinkled.
  4. Heat over low heat until hot and gelatin dissolved, about 2-3 minutes (you can test it by feeling for grains with you fingers or on the back of a spoon).
  5. Add sugar and stir until dissolved. Do not let mixture boil!
  6. Remove from heat, add second can of coconut milk and vanilla extract (remove bean pods at this point if using) and whisk until incorporated.
  7. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for at least 2-3 hours.

Serve in glasses or bowls with a spoonful or two of strawberry-rhubarb sauce and any additional sauce served on the side.

Vegan Coconut Panna Cotta

  1. Pour 2 cans of coconut milk, sugar and 2 1/2 tsp. agar agar (and seeds and pods of the vanilla beans, if using) in the pot.
  2. Bring to a boil, whisk until incorporated, reduce heat and simmer for at least 5 minutes.
  3. Remove from heat, stir in vanilla extract (remove bean pods at this point if using).
  4. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for 1-2 hours.
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