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.
TIP: A lemon and thyme version of this versatile panna cotta, garnished with fresh raspberries, would be equally stunning.
Coconut, Basil, and Lime Panna Cotta
Ingredients
- 1 - 14 oz (400 mL) can coconut milk (either full-fat or light will work)
- 2 Tbsp (30 mL) coconut sugar
- 1 Tbsp (15 mL) agar flakes
- Zest of 1 lime
- 1/2 cup (125 mL) loosely packed fresh Thai (purple) basil or regular basil leaves, plus more to garnish
- 1 Tbsp (15 mL) lime juice
- 1 tsp (5 mL) coconut oil
- 1/8 tsp (0.5 mL) salt
- Whipped coconut cream, for dollops
- Lime slices, for garnish
- Shaved coconut, toasted, for garnish
Nutrition
Per serving:
- calories95
- protein1g
- fat5g
- saturated fat3g
- trans fat0g
- carbohydrates12g
- sugars3g
- fibre1g
- sodium88mg
Directions
01
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.
02
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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