Coconut, Basil, and Lime Panna Cotta
Consider this cooling basil- and lime-infused panna cotta after a spicy Thai curry. If it’s available to you, employ Thai (purple) basil for the zippiest result, though regular basil works just as well. Agar is a tasteless seaweed derivative that sets liquids much like gelatin, but is suitable for plant-based diets. It is available at many health food stores.
Servings: 4
Ingredients
- 1 14-oz can coconut milk (either full-fat or light will work)
- 2 Tbsp coconut sugar
- 1 Tbsp agar flakes
- Zest of 1 lime
- 1/2 cup loosely packed fresh Thai (purple) basil or regular basil leaves, plus more to garnish
- 1 Tbsp lime juice
- 1 tsp coconut oil
- 1/8 tsp salt
- Whipped coconut cream, for dollops
- Lime slices, for garnish
- Shaved coconut, toasted, for garnish
Instructions
- In medium saucepan over medium heat, whisk coconut milk, sugar, agar, and lime zest until bubbles appear on surface. Reduce heat to low and continue to whisk for 4 to 5 minutes, until agar is dissolved. Set aside to cool for 5 minutes.
- Add basil, lime juice, coconut oil, salt, and coconut milk mixture to blender, and blend until combined. Pour into 4 small mugs or small ramekins and chill for at least 5 hours, or until set. Loosen edges and invert panna cotta onto plate, or keep in the mug or ramekin. Garnish with additional basil, dollops of coconut cream and lime slices. Sprinkle with a little toasted and shaved coconut and serve chilled.
Notes
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).