Panna cotta with coconut milk, strawberries and thai basil

Author: Les Cultures de chez nous
Panna cotta au lait de coco, fraises et basilic thaï
Preparation 40
Baking 10
Portions 4
Freezing No


For the panna cotta:
  • 1 package of flavorless gelatin of 7 g
  • 1 can of 398 ml of coconut milk
  • 1 vanilla clove
  • 125 ml (1/2 cup) of cane sugar or brown sugar
  • 250 ml (1 cup) of nature flavored greek yogurt
For strawberries and basil garnishing:
  • 10 strawberries
  • 60 ml (1/4 cup) of maple syrup
  • 15 ml (1 tablespoon) of minced thai basil
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  • In a bowl, mix gelatin with coconut milk. Let it puff for 5 minutes.
  • Split vanilla clove in half over its length.
  • In a casserole, pour the mix of coconut milk and gelatin. Add the vanilla clove and cane sugar. Bring to a boil at medium heat.
  • Remove from heat. Drain and rinse vanilla clove (the clove may be wrapped up with plastic wrap and kept in the freezer for another use).
  • Cool down the preparation for 10 minutes, then add greek yogurt. Divide the preparation into four verrines of a capacity of 250 ml (1 cup) each. Set at fresh for 30 to 40 minutes, until the preparation freeze.
  • Slice strawberries into pieces. Set in a bowl and mix with maple syrup and thai basil.
  • When serving, divide basil strawberries into verrines.

Chef's notes