Lemongrass, Ginger and Coconut Panna Cotta (Dairy free)
I tried making panna cotta 2 years ago after my first taste at a friend’s house (thank you Gabrielle!). It was a complete fail, even after reading, searching and comparing endless versions trying to work out the best proportions for cream and gelatin. I couldn’t get the light yet creamy consistency. I decided to try it again with home made coconut milk and added a little Asian twist of lemongrass and ginger. I served these lemongrass, ginger and coconut panna cotta after our Thai Paleo themed lunch and was so happy to get the approval from all my guinea pig friends 🙂
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| Lemongrass, Ginger and Coconut Panna Cotta (Dairy free) |
I haven’t tried this recipe with canned coconut milk yet as I make my own. Each brand varies so if you plan to used canned coconut milk check carefully for the ingredients and try to choose BPA free (a few years ago I read that Aroy-D and Native Forest brands were BPA free, but since cutting out canned foods I haven’t kept up to date and don’t know if this has changed).
Making your own coconut milk is easy and tastes wayyy better than the canned version. I really recommend you do this for the panna cotta recipe. You can use freshly grated coconut or dry shredded coconut (found in the supermarket).
Freshly Grated Coconut version (this method by far has the best tasting coconut milk) :
- place 500gm freshly grated coconut in a nut milk bag and tie the end up
- place in a bowl, pour 1 cup of hot boiling water over the bag
- allow to cool enough so you can handle without burning yourself
- massage and squeeze for a few minutes to release the coconut milk
- wring and squeeze out the milk
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| making your own coconut milk is easy! |
Dry Shredded Coconut Version:
- add dry shredded coconut to blender
- add hot water
- blend
- line a colander with cloth or use a nut milk bag
- squeeze the coconut milk out
Here’s a quick video by tropical traditions on how to make coconut milk with dry shredded coconut.
LEMONGRASS, GINGER AND COCONUT PANNA COTTA (DAIRY FREE)
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| Lemongrass, Ginger and Coconut Panna Cotta (Dairy free) |
Prep Time: 5 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Serves 6
You will need:
- 400ml coconut milk
- 2 lemongrass stalks (white part)
- 1 inch fresh ginger, peeled and sliced
- 2 tbsp preferred sweetener (honey, maple syrup, maple sugar, natvia, coconut sugar (warning – will darken the mixture) or stevia (adjust quantity as you need a few drops not tbsp)
- 1.5 tsp gelatin (I use Great Lakes Grass Fed Gelatin (buy on iherb or amazon)
- 1 tsp vanilla extract (buy on iherb or amazon)
- coconut oil to grease ramekins (buy on iherb or amazon)
Method:
- place 100ml of coconut milk in a bowl with the gelatin and allow to bloom while preparing the rest of the ingredients
- peel and slice the ginger, place in a saucepan
- trim the lemongrass stalks and using the flat side of a knife, smash the lemongrass slightly, add to saucepan
- place the rest of the coconut milk in a saucepan and simmer gently for 10 minutes
- strain out the lemongrass and ginger
- add the coconut milk and gelatin mixture and simmer until all the granules have dissolved
- add the vanilla extract and sweetener
- taste the mixture, it should be sweeter than preferred (once set, it will become less sweet)
- using a paper towel, lightly rub coconut oil inside each ramekin (if you wish to serve the panna cotta inverted)
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| rub coconut oil inside the ramekins to make it easier to take out |
- divide the coconut milk mixture evenly between the 6 ramekins
- place in refrigerator for at least 2 hours or overnight to set
- sit the ramekins in warm water for 30 seconds
- use a sharp knife to loosen the sides, sit your serving dish over the top and invert
- you can make these a day or 2 ahead to save time
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| These Lemongrass, ginger and coconut panna cotta were a perfect ending to our Thai themed lunch with lemongrass & kaffir lime chicken and Thai beef salad (recipes coming soon!) |
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| recipe testing is always more fun with friends <3 |
Hope you enjoy!
May xx
Love, create, explore and inspire <3
Lemongrass, Ginger and Coconut Panna Cotta (Dairy free)
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 400ml coconut milk
- 2 lemongrass stalks (white part)
- 1 inch fresh ginger, peeled and sliced
- 2 tbsp preferred sweetener (honey, maple syrup, maple sugar, natvia, coconut sugar (warning - will darken the mixture) or stevia (adjust quantity as you need a few drops not tbsp)
- 1.5 tsp gelatin (I use Great Lakes Grass Fed Gelatin (buy on iherb or amazon)
- 1 tsp vanilla extract (buy on iherb or amazon)
- coconut oil to grease ramekins (buy on iherb or amazon)
Instructions
- place 100ml of coconut milk in a bowl with the gelatin and allow to bloom while preparing the rest of the ingredients
- peel and slice the ginger, place in a saucepan
- trim the lemongrass stalks and using the flat side of a knife, smash the lemongrass slightly, add to saucepan
- place the rest of the coconut milk in a saucepan and simmer gently for 10 minutes
- strain out the lemongrass and ginger
- add the coconut milk and gelatin mixture and simmer until all the granules have dissolved
- add the vanilla extract and sweetener
- taste the mixture, it should be sweeter than preferred (once set, it will become less sweet)
- using a paper towel, lightly rub coconut oil inside each ramekin (if you wish to serve the panna cotta inverted)
