Panna Cotta with Coconut Milk, Poached Rhubarb & Strawberry

Panna Cotta with Coconut Milk, Poached Rhubarb & Strawberry


Made with coconut milk, this panna cotta pairs perfectly with the classic combination of strawberry and rhubarb. Lightly sweetened, the panna cotta has a light and smooth texture. Poached in white wine, the rhubarb is perfectly tender and adds a tart contrast to the sweet strawberries.


  • coconut milk (50 cl.)
  • milk (30 cl.)
  • 3 1/4 teaspoons raw sugar
  • 1/4 teaspoon agar
  • 1 bunch rhubarb
  • 100 grams raw sugar
  • dry white wine (10 cl.)
  • 1 box strawberries


  1. 1Panna Cotta Preparation:
  2. 2In a saucepan, heat the coconut milk, milk, and 3 1/4 teaspoons sugar.
  3. 3Meanwhile, mix the agar in a little bit of water.
  4. 4Add the agar to the milk mixture. Simmer over medium heat.
  5. 5Be careful the milk does not overflow.
  6. 6Remove the pan from heat and let cool for 5 minutes.
  7. 7Pour the mixture into ramekins and refrigerator for at least 2 to 3 hours.
  8. 8Rhubard Preparation:
  9. 9Preheat oven to 275 degrees Fahrenheit.
  10. 10Wash the rhubarb in cold water, and cut into pieces.
  11. 11Put the rhubarb in a deep oven dish, and sprinkle with sugar.
  12. 12Add white wine.
  13. 13Cover the dish with aluminium foil, and seal the edges.
  14. 14Cook in the oven for 15 minutes, until rhubarb is tender to the touch.
  15. 15Don't overcook the rhubarb, or else it becomes a puree.
  16. 16Allow it to cool down in the liquid.
  17. 17Pour the cooking liquid into a saucepan and simmer over medium heat until it becomes syrupy.
  18. 18Place the cooked rhubarb stalks on a plate
  19. 19Gently place the panna cotta on the top.
  20. 20Garnish with a few strawberries and rhubarb syrup.
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