Coco Panna Cotta with Kaki

There is no dairy in this cooked cream, the name leads you in a wrong direction.

It is the first panna cotta without double cream and gelatine

I used a very rich and thick coconut cream and a little bit of it to dissolve the cornstarch in it. A small amount of sugar substitut and some dessicated coconut. I filled it in 3 dessert bowls, it needed 2 hours to get solid.

The kakis were cooked in lemon juice, Bailoni Apricot liqueur and a bit of lemon soda. They needed 15 minutes to get mushy. But a stickblender helped too.

It needed to cool down as well.  Some chopped pistacchios as a final topping are great.

Ingredients for 3:

500 ml coconut cream

3 tbsp cornstarch

3 g More vanilla sweetener

4 tbsp dessicated coconut

2 ripe kaki

1 lemon juiced

75 ml Bailoni

50 ml lemon soda

3 tsp chopped pistacchios