Coconut & Strawberry Panna Cotta

Photography: Tango/C. | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

This is that amazing time of year when the sun is shining, birds are chirping, bees are buzzing and the fresh strawberry harvest is underway. Sure, we love these little bites of delight any old time, but local, homegrown ones always taste best!

  • Prep time 30 minutes
  • Total time 5 hours
  • Portion size 4 servings


Sweetened Strawberries (recipe, see right):


In blender, purée strawberries, 1 tbsp lemon juice and 1 tbsp sugar. In small saucepan, whisk together 2 tbsp water and cornstarch; add strawberry purée and mix well. Bring to boil, reduce heat to medium-high and cook, whisking, until mixture has thickened and is shiny, about 5 minutes. Remove from heat. Pour mixture into four 3/4-cup jars or cups. Refrigerate for 30 minutes.

Meanwhile, in small bowl, sprinkle gelatin over remaining lemon juice; set aside for 5 minutes. In heavy-bottomed saucepan, combine coconut milk and remaining sugar; cook over low heat, stirring, until sugar is dissolved, about 3 minutes. Remove from heat, add gelatin mixture and vanilla beans, stirring until gelatin is dissolved; discard vanilla pods. Pour mixture over strawberry purée in jars. Refrigerate for 4 hours or up to overnight.

Top each portion with Sweetened Strawberries, and sprinkle with lemon zest, if desired.

Sweetened Strawberries

In bowl, combine 1 cup chopped strawberries, 1 tbsp icing sugar and 1 tsp each lemon zest and juice. Makes about 1 cup.

Nutritional facts Per serving: about

  • Iron 0.6 mg
  • Fibre 2 g
  • Sodium 20 mg
  • Sugars 17 g
  • Protein 2 g
  • Calories 110
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 21 g
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Baking & Desserts

Coconut & Strawberry Panna Cotta