ON THE MENU: Coconut Panna Cotta With Rhubarb & Ginger Curd

Share this!

Rhubarb is in season and what better way to celebrate this curious fruit than with a sumptuous dessert? This is our pick of them all. Enjoy!



Panna cotta
200ml Unsweetened Almond Breeze almond milk
1x 400ml can coconut milk
3 tbsp. agar flakes
80g runny honey
1 tsp. vanilla extract

Rhubarb and ginger curd
250g rhubarb – sliced
Juice of ½ lemon
15g fresh ginger root finely diced
1 tsp. vanilla extract
80g coconut sugar
2 large eggs



Panna Cotta

Pour 200ml of Almond Breeze® into a saucepan, sprinkle 3 tablespoons of agar flakes evenly over the surface. Leave to sit for 10 minutes until the flakes soften.

Heat without stirring until Almond Breeze® begins to steam. Spoon in the coconut milk but NOT any residual coconut water, add the honey and stir until combined.

Heat and stir with a hand whisk regularly for a further 5 minutes until the flakes dissolve.

Add 1 teaspoon of vanilla extract and mix in.

Remove from the heat and leave to cool for 10 minutes. Pour evenly into 4 glasses.

Cover with cling film and place in the fridge for 6 hours or until set.

Rhubarb and ginger curd

In a medium pan, place the sliced rhubarb, ginger, 2 tablespoons of coconut sugar, 1 teaspoon of vanilla extract and the juice of ½ a freshly squeezed lemon.

Gently bring to a simmer, cover and stir occasionally, until the rhubarb has fully softened.

Remove from heat. Press the rhubarb and ginger through a sieve into a bowl.

In a separate bowl whisk the sugar and eggs together. Pour the fruit back into the pan and add the egg and sugar mix. Cook over a medium heat for 5 minutes until the mix thickens. Remove from heat and allow to cool.

Remove the panna cotta from the fridge and spoon over the curd. Return to the fridge for a minimum of 3 hours to set.


Thanks to Blue Diamond for the recipe


Share this!

Add your comment below

Belinda has a thirst for life that just won’t quit. She’s crazy in love with writing and discovering new things to share, from fashion, beauty, style, to food, lifestyle and #nzgirlhacks.