Coconut Panna Cotta – A Great Summer Recipe!

Coconut Panna Cotta

WFC Lab Ia

This past weekend, WNP6 students spent time in the kitchen with Chef Jason Lee and Rachael, cooking up a storm in Whole Foods Cooking (WFC) Lab I.

Our cooking labs are designed to get students out of their lectures and into the world of real time of food prep in the kitchen. These are fun, active classes where students learn cooking techniques, substitutions, menu planning, sourcing, and so much more. We get to laugh a lot too. Always a great thing!

In Sunday’s WFC Lab I, we spent some time learning about dairy substitutions including the how to’s for nut milks and creams and the different kinds of alternative (to cow) milks to use for various dietary requirements and cooking techniques.

One recipe that turned out to be a great hit was the coconut panna cotta served with berry coulis sauce, fresh mint and caramelized nuts. The great thing about this recipe is that you can customize it with whichever type of milk you like  – cow, coconut, soy, almond, etc. You can also adjust seasonally and top with your favorite fruit, sauce or nuts. Yum!

Below the recipes we used for the panna cotta and the berry coulis sauce. Enjoy!

 

Coconut Panna Cotta

Derived from Heidi Swanson – Super Natural Cooking

1 (14oz can) coconut milk
1 cup cow/soy/nut milk
*1/2 cup Greek yogurt
1/3 cup natural cane/date/coconut sugar
1 1/2 tb agar flakes or 3/4 tsp agar powder

Lightly oil 6 ramekins with coconut oil & set aside. Place coconut milk, milk, sugar & agar in a pan. Whisk & then rest for 10 minutes to allow the agar to soften & start to dissolve – very important if using flakes.

Slowly bring mixture to a gentle simmer & continue to simmer for 3-5 minutes until the agar is incorporated. Whisking occasionally. Strain if agar is not fully dissolved. Add yogurt.

Pour into prepared ramekins & chill for at least 45 min.

6 servings
vegetarian, gf, soy free, nut free
*vegan alternative: omit yogurt

 

Summer Berry Coulis

Jason Lee

1 cup fresh raspberries
1 cup fresh blackberries
2 tbs cane/date/coconut sugar
1/2 juice of lemon
2 tsp chia seeds

Combine berries, sugar, lemon juice & 1 tsp of chia seeds in blender.

Blend in till smooth.

*Push through a fine strainer to remove skins & seeds.

Add remaining 1 tsp of chia seeds to smooth mixture & let rest for 15 minutes.

makes 6 servings
vegan, gf, soy-free, tree nut free

*Note: You can use the leftover seeds and skins in baking or in a smoothie for some extra fiber to minimize waste! 

 

 

Pin It on Pinterest