Coconut Milk and Chia Seed Panna Cotta with Rhubarb Sauce

Receitas Da Felicidade!
Coconut Milk and Chia Seed Panna Cotta with Rhubarb Sauce


In this modern spin on panna cotta, the classic Italian custards, coconut milk replaces the usual cow's milk, and chia seeds are incorporated, which swell up like tapioca pearls and provide contrasting chewiness (and health food appeal). Panna cotta is always thickened with gelatin, as here, for the quintessential silken texture. These are served with rhubarb jam, another unexpected twist, but you could use other flavors of jam or just sprinkle with shredded coconut.


6 gelatin sheet
400 milliliters cream
120 grams sugar
200 grams coconut milk
1 tablespoon chia seeds
rhubarb jam


1Place the gelatin in a bowl and cover with water to hydrate.
2In the Thermomix mixing bowl, add the cream, sugar and coconut. Set to 6 minutes/176°F/speed 3.
3Add the drained and squeezed gelatin and chia seeds to the cream mixer and set for 15 seconds/speed 6.
4Pour mixture into small bowls and refrigerate until set.
5Serve with rhubarb jam.
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