Coconut Panna Cotta, Kiwi Salsa and Basil & Toasted Coconut Praline

Method

Lightly grease the inside of 4-6 ramekins or moulds. Set aside.

Put 200g coconut milk, all the coconut cream, sugar and vanilla in a heavy based saucepan over a low-medium heat and bring to a gentle simmer, stirring until the sugar has dissolved. Meanwhile whisk the gelatine powder into the remaining cold coconut milk until dissolved. Pour into the warmed coconut cream and keep whisking until the mixture is just to the boil. Remove from the heat and whisk through the rum. (if using an alternative vegan gelatine check the packet instructions for method)

Quickly and carefully pass the cream through a fine sieve into a jug and then pour into 6-8 ramekins or moulds. Leave to cool for a few minutes, cover with cling film and then put in the fridge to set for 2- 2 ½  hours.

Meanwhile make the basil and coconut praline. Line a baking tray with parchment paper. Place the sugar in a frying pan over a medium heat and shake to a thin, even layer. Cook, swirling the pan occasionally, for 4-5 minutes or until a golden caramel forms. Add the coconut and stir to coat. Pour immediately onto the prepared tray and sprinkle over the basil. Set aside for 25-30 minutes to completely set.

Put the chopped kiwi and mint in a bowl and stir through the honey and a splash of coconut rum (if using). Add lime juice to taste and set aside.

Crush half the praline with a rolling pin or place broken shards in a food processor and pulse until you have a coarse praline crumb. Break the remaining praline into shards.

Once set, dip the panna cotta moulds or ramekins into warm water (if needed) and then carefully turn out onto serving plates. Serve with the macerated kiwi and a good sprinkle of praline crumb and lime zest. Top with a shard of praline.