COCONUT & STRAWBERRY PANNA COTTA

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 5 HOURS

1 cup hulled fresh strawberries 3 tbsp lemon juice, divided 3 tbsp granulated sugar, divided 1 1/2 tsp cornstarch 1 1/2 tsp unflavoured gelatin

1 400 ml can coconut milk 1 1/2 vanilla beans, halved lengthwise, seeds scraped, or 1 tsp vanilla Sweetened Strawberries (recipe, this page) 1 tbsp grated lemon zest (optional) In blender, purée strawberries, 1 tbsp lemon juice and 1 tbsp sugar. In small saucepan, whisk together 2 tbsp water and cornstarch; add strawberry purée and mix well. Bring to boil, reduce heat to medium-high and cook, whisking, until mixture has thickened and is shiny, about 5 minutes. Remove from heat. Pour mixture into four 3/4-cup jars or cups. Refrigerate for 30 minutes.

Meanwhile, in small bowl, sprinkle gelatin over remaining lemon juice; set aside for 5 minutes. In heavy-bottomed saucepan, combine coconut milk and remaining sugar; cook over low heat, stirring, until sugar is dissolved, about 3 minutes. Remove from heat, add gelatin mixture and vanilla beans, stirring until gelatin is dissolved; discard vanilla pods. Pour mixture over strawberry purée in jars. Refrigerate for 4 hours or up to overnight.

Top each portion with Sweetened Strawberries, and sprinkle with lemon zest, if desired.

Sweetened Strawberries

In bowl, combine 1 cup chopped strawberries, 1 tbsp icing sugar and 1 tsp each lemon zest and juice. Makes about 1 cup.

PER SERVING about 110 cal, 2 g pro, 2 g total fat (2 g sat. fat), 21 g carb, (2 g dietary fibre, 17 g sugar), 0 mg chol, 20 mg sodium, 0.6 mg iron.