Coconut Panna Cotta, Kiwi Salsa and Basil & Toasted Coconut Praline
Tropical Coconut Panna Cotta, Zesty Kiwi Salsa & Crispy Basil Praline - Vegan and Perfect for Special Occasions.
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Ingredients
- 1 x 400g tin full fat coconut milk (from a well-mixed can)
- 250ml carton of coconut cream
- 40g granulated sugar
- ½ tsp vanilla extract
- 1 x 6.5g sachet of vege-gel powder (or similar vegan gelatine)
- 1 tbsp coconut rum
- 4 kiwi, peeled and diced
- 6 mint leaves, finely chopped
- 1 tbsp runny honey
- a splash of coconut rum (optional)
- ½ lime, juice and zest
- 50g granulated sugar
- 15g shredded coconut or unsweetened desiccated, lightly toasted
- 6 basil leaves, finely shredded, plus extra leaves to garnish
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