Fruity Panna Cotta Easter Eggs
- Course/Dish: Puddings
- Meals: Breakfast, Lunch, Snack
- Main Ingredient: Young Coconut
- Difficulty: Challenging
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 4-6
Enjoy this vegan version of easter eggs made with coconut milk and irish moss. You and your kids will love them. Be sure make the minty kiwi sauce for an extra twist!
(adapted from Living Raw Food)
4 cups coconut milk (see below)
1/2 cup Irish moss - thoroughly rinsed and soaked in hot water for at least 10 minutes
1 cup meat of fresh young coconut
1/2 cup raw agave syrup OR another sweetener of choice
seeds from 2 vanilla beans
1/2 cup coconut oil
Minty Kiwi Sauce
3-4 fresh mint leaves
preferred sweetener to taste
How to make the Panna Cotta: To make coconut milk, soak 2 cups of unsweetened shredded dry coconut in 4 1/2 cups of purified water for 30 minutes. In a high-speed blender, blend the coconut and water until smooth. Strain through a nut-milk bag or cheese cloth and discard the solids.
In a high-speed blender, combine all the ingredients with exception of coconut oil until very smooth. Add the coconut oil with the blender still running and continue to blend to emulsify. I added fresh mango puree (blended mango), blueberries, and raw strawberry preserve to achieve the desired colours.
Cover your molds with a thin layer of agave or maple syrup. Pour the mixture into the molds. If you decide to make the eggs or other 3D shape panna cotta, give the mixture a few minutes to thicken. Spoon the thickened mixture into the molds and, if using a 3D mold, invert them on top of each other. Refrigerate for 6-8 hours. When removing, the panna cotta should slide right out.
To make the mint sauce
Combine all the ingredients in a blender or food processor. Spoon some on a plate, and place Panna Cotta on top of the sauce. Garnish with sliced kiwi and fresh mint leaves.