Coconut panna cotta with strawberry sauce

It's getting slowly hot here in Greece, which means a season for light & fruity desserts has started!
This recipe was a complete experiment - I wanted something sweet and refreshing at the same time.

I looked into my little pantry and found a can of coconut milk. It was sitting there, waiting for me to get inspired.
This is the result - coconut panna cotta & strawberry sauce - very light, easy to make and so, so delicious!

INGREDIENTS (for 8 cupcake size servings):

• 400ml coconut milk
• 4-8 tbs sugar (it depends how sweet you want it)
• 1 banana jelly (or 2-3 tbs gelatine if you want plain coconut taste)

Heat up the coconut milk in a pot, add sugar and stir until it melts completely. In a little bowl dissolve jelly in few spoons of warm water and add it to the milk. Cook for few minutes, but do not let it boil (gelatine/jelly loses its abilities when overheated).
You can use any type of little bowls, cups or small cake molds to give a shape to your panna cotta. In my case I've used silicon cupcake ones. Silicon molds will be probably the best, since it's easy to take the ready dessert out and nothing sticks to them.
Fill your molds with milk & jelly mixture, let it cool down and then put them in the fridge for few hours to set (3-4 hours should be enough).

Now, let's prepare the strawberry sauce:

INGREDIENTS:

• 300-400g fresh strawberries
• 100g yoghurt
• 3-6 tbs sugar (to taste)

Clean the strawberries, remove stems and blend until smooth. Add sugar and yoghurt, blend for 2-3 minutes to get all the ingredients combined. 

When panna cotta is completely set, carefully separate it from the edges of a mold and flip  upside-down on a serving plate. Tap gently and it will come out.

Pour strawberry sauce over it and enjoy the fruitiness of your dessert!

Bon appetit!