Recipe: coconut panna cotta

With a pomegranate veil

Soft meets soft and delicate white meets blushing pink in this elegant dessert. Creamy notes of coconut and vanilla encased in a satin-like panna cotta, which is draped with a pomegranate veil to add a burst of fruitiness and slight tartness.
Impressive to look at, though quite simple to make, and it is made the day before serving, so perfect if you’re planning a dinner for guests.

The coconut cream used is the solids from canned coconut cream, chilled overnight.
For the pomegranate veil, you could use shop bought pomegranate juice to simplify things, but I find the additional step of deseeding a pomegranate to make your own juice to not be too tiresome, and is also significantly cheaper. All it requires is a hand or stand blender and a fine mesh sieve (and a pomegranate).

I am aware that agar powder isn’t something that is commonplace in your average kitchen, but if you are curious about experimenting with foods and pushing yourself in terms of the things that you produce, I think that it is a fun ingredient to have on hand. If you don’t want to buy it or make the veil, the coconut panna cotta is lovely served on its own, or you could serve it with a tablespoon or so of fresh pomegranate seeds.