|2 cup||coconut milk|
|1/4 cup||maple syrup|
|3 tbsp||fresh lime juice|
|1 tsp||lime zest|
|1 tsp||vanilla extract — or 1/2 vanilla pod|
|1 1/2 tsp||agar agar|
|175||strawberries — frozen|
|2 tbsp||maple syrup|
|1 tbsp||fresh lime juice|
Combine the coconut milk, maple syrup, lime zest, lime juice and vanilla into a sauce pan. Bring to a gentle simmer and make sure the mixture doesn’t boil. In a small
bowl, mix the agar agar powder with a little bit of room temperature water to form a milky white liquid. Add to the saucepan and continue to mix for 3-4 minutes. If using a vanilla pod, remove before dividing the mixture into 4 glasses or ramekins. Allow to cool to room temperature and then refrigerate for 3-4 hours or overnight.
Combine all the ingredients together in a small pot and bring to a boil for 5 minutes. Turn the heat down and simmer for 15-20 minutes. Allow to cool and blend until smooth. Strain the mixture and divide evenly across the 4 refrigerated panna cotta’s. The coulis can also be stored in a clean jar and refrigerated for up to 3 days.
Serve with freshly sliced strawberries.