Makes 6-8

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

From Ainsley’s Good Mood Food, ITV

Vegan, delicious and delightful – this easy to prepare dessert is fresh and fruity with tropical flavour and looks impressive on the plate. The basil and coconut praline adds a lovely crunchy texture to the smooth panna cotta and the vibrant green kiwi salad adds a zesty freshness. Perfect for a special dinner or just as a treat.


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.



  • For the Coconut Panna Cotta
  • 1 x 400g tin full fat coconut milk (from a well-mixed can)
  • 250ml carton of coconut cream
  • 40g granulated sugar
  • ½ tsp vanilla extract
  • 1 x 6.5g sachet of vege-gel powder (or similar vegan gelatine)
  • 1 tbsp coconut rum
  • For the Kiwi Salsa
  • 4 kiwi, peeled and diced
  • 6 mint leaves, finely chopped
  • 1 tbsp runny honey
  • a splash of coconut rum (optional)
  • ½ lime, juice and zest
  • For the Basil & Toasted Coconut Praline
  • 50g granulated sugar
  • 15g shredded coconut or unsweetened desiccated, lightly toasted
  • 6 basil leaves, finely shredded, plus extra leaves to garnish