Coconut Panna Cotta with Lime Curd
Servings
4 Servings
Ingredients
- 2 cup dried unsweetened coconut
- 2 cup boiling water
- 6 tablespoon sugar
- 2 teaspoon potato starch
- 1 1/2 teaspoon kolatin kosher gelatin
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoon finely grated lime zest
- 1/2 cup lime juice
- 2 yolks and 2 whole eggs
- 2 teaspoon potato starch
- scant cup 7 oz sugar
- 1 tablespoon neutral vegetable oil
Instructions
- Place the coconut in the blender and pour the boiling water over it. Cover and let stand for 5 minutes. Turn blender on to high speed and blend for 2 full minutes. Stop the blender, scrape down the sides and scrape the coconut out of the lid. Blend again for another minute.
- Place a strainer over a medium bowl and line it with cheesecloth. Scrape the coconut mixture into the cheesecloth and press down hard with a spatula or spoon to extract the liquid. Gather the cheesecloth into a bundle and squeeze as hard as possible to get out all of the liquid. (If the coconut is too hot to handle at this point let it sit a few minutes before squeezing it). Measure the coconut milk in the bowl and add enough water to make 2 cups. The absolute most it should need is a ¼ cup, if there is less than 1 ¾ cups of coconut milk squeeze the coconut more to extract the remaining water.
- In a small bowl combine a quarter cup of water and gelatin. Stir to combine well. Set aside for 5 – 10 minutes until the gelatin has softened and absorbed the water.
- Pour the coconut milk into a medium pan and add the sugar and potato starch. Heat on the medium-low heat, stirring frequently until it comes to a boil. Boil for one minute while stirring constantly.
- Remove the coconut mixture from the heat. Pour a quarter cup of the hot coconut mixture into the gelatin and stir quickly, making sure there are no lumps. Add this back to the rest of the coconut milk and stir to combine. Stir in the vanilla.
- Pour into individual serving dishes making sure to leave at least ½ inch at the top for the lime curd.
- Chill for 2 hours or until softly set.
- For the lime curd:
- Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil.
- Pour the curd over the set panna cottas and return them to the refrigerator to chill for 1-2 hours or until set.
Is there anything wrong with using ready made coconut mik or cream from a can ?
The price of limes has recently skyrocketed, from 10 cents a piece they are now at 80 cents each. Any thoughts on substituting mango curd for the lime curd?
As Tamar said, the recipe was supposed to have potato starch not cornstarch, sorry about that.
Samantha, a food processor should work ok as long as it is small enough to really blend the two cups of coconut well. In a large food processor they may not get finely chopped enough to release the flavor into the liquid. Let the food processor run for a few minutes to make sure it is as blended as possible. If the food processor is too large just double the coconut milk part of the recipe and save the extra coconut milk for another recipe (if you want suggestions let me know.)
The recipe was supposed to be with potato starch, sorry for the error, it is fixed.
2 yolks and 2 whole eggs
2 teaspoons cornstarch
Corn starch in a Passover recipe?
I do not have a kosher for passover blender…can I use a food processor instead?
Cornstarch in the lime curd? Will substituting potato starch work, and if not, what else can be substituted for the cornstarch? Thanks!