Coconut-Sprinkled Strawberry Panna Cotta

Coconut-Sprinkled Strawberry Panna Cotta


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What's sweeter than a strawberry treat? If you have a special occasion coming up, this coconut-sprinkled strawberry panna cotta is one you should try. It's simple to make and it'll make a big impression.

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Chicago, IL

Time needed

15 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 7 oz. milk
  • 7 oz. whipping cream
  • 1/2 Tbs. gelatin powder
  • 1/4 C sugar
  • 1 tsp. vanilla extract
  • 1 lb. fresh strawberries
  • 2 Tbs. water
  • 1/3 C sugar, quartered
  • Coconut flakes, for garnish

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Dissolve gelatin in 2 tablespoons cold water and let it swell for about 5 to 10 minutes.

In a saucepan, bring the cream, milk and sugar to a simmer. When sugar has dissolved, remove from heat and add vanilla extract. Let it cool for 5 minutes before adding the gelatin.

Add gelatin in the milk mixture and stir until dissolved. Pour in glasses and refrigerate for 4 hours or overnight.

Put the strawberries, sugar and water in a saucepan. Bring to a simmer and remove from heat immediately. Pour into a blender or food processor and blend until a smooth sauce is made. Pour through a strainer to remove the seeds.

Refrigerate until ready to serve.

Pour the strawberry sauce over the panna cotta and garnish with coconut flakes. Serve.

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