Coconut panna cotta with soy-ginger syrup
Creamy coconut panna cotta served with a sweet soy-ginger syrup. Kikkoman Gluten free Soy Sauce adds rich umami depth, balancing the coconut's sweetness and bringing out the dessert’s tropical flavours with a refined, elegant twist.
Nutritional facts (per portion):
1,234 kJ / 295 kcalPreparation
Step 1
400 ml full-fat coconut milk – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 2 tbsp sugar, vegan – 1 ½ tsp agar (or 1 tbsp plant-based gelatine) – 1 tsp vanilla extract
In a saucepan, combine the coconut milk, Kikkoman Gluten free Soy Sauce, sugar, agar and vanilla extract. Bring to the boil and cook for 2 minutes, stirring until the agar dissolves. Pour into small bowls or moulds, leave to cool, then refrigerate for at least 3 hours.
Step 2
2 tbsp maple syrup – ½ Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp freshly grated ginger – 1 tsp lemon juice – 2 figs – 1 passion fruit – 1 tsp coconut flakes – Mint leaves for decoration
Meanwhile, prepare the syrup: combine the maple syrup, ginger, Kikkoman Gluten free Soy Sauce and lemon juice. Heat for 1-2 minutes, strain through a sieve and leave to cool. Cut the figs into quarters and scoop out the passion fruit pulp. Serve the panna cotta topped with the soy-ginger syrup and decorated with the figs, passion fruit pulp, coconut flakes and mint leaves.
Tip
You can replace the Kikkoman Gluten free Soy Sauce with Kikkoman Soy Sauce or Kikkoman Less Salt Soy Sauce—both sauces are vegan.
Recipe-ID: 1640
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400 ml full-fat coconut milk – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 2 tbsp sugar, vegan – 1 ½ tsp agar (or 1 tbsp plant-based gelatine) – 1 tsp vanilla extract
In a saucepan, combine the coconut milk, Kikkoman Gluten free Soy Sauce, sugar, agar and vanilla extract. Bring to the boil and cook for 2 minutes, stirring until the agar dissolves. Pour into small bowls or moulds, leave to cool, then refrigerate for at least 3 hours.
2 tbsp maple syrup – ½ Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp freshly grated ginger – 1 tsp lemon juice – 2 figs – 1 passion fruit – 1 tsp coconut flakes – Mint leaves for decoration
Meanwhile, prepare the syrup: combine the maple syrup, ginger, Kikkoman Gluten free Soy Sauce and lemon juice. Heat for 1-2 minutes, strain through a sieve and leave to cool. Cut the figs into quarters and scoop out the passion fruit pulp. Serve the panna cotta topped with the soy-ginger syrup and decorated with the figs, passion fruit pulp, coconut flakes and mint leaves.
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