Coconut Firebomb Elegance
A stunning dessert that combines the richness of creamy coconut with fiery Thai sweet chili, featuring silky panna cotta and vibrant chili lime jelly.
Servings: 4 servings
Calories: 220kcal
Ingredients
Coconut Panna Cotta Base
- 400 ml full-fat coconut milk Creamy, rich, and aromatic; this forms the luscious base of the dessert.
- 1 stalk lemongrass Bruised and cut into chunks to add a refreshing citrus aroma.
- 3 slices fresh ginger Zesty and fragrant, contributing warmth to the dish.
- 1 clove garlic Lightly crushed for an extra layer of flavor.
- 1 tbsp soy sauce Enhances the overall taste profile.
- 1 tsp fish sauce Optional for extra umami flavor.
- 1 tsp sugar Balances the flavors.
- 1.5 tsp powdered gelatin Ensure the panna cotta sets beautifully.
- 2 tbsp cold water Used to bloom the gelatin.
Chili Lime Jelly
- 100 ml Thai sweet chili sauce Sweet and spicy, bringing heat and flavor.
- 3 tbsp fresh lime juice Brightens the dish with its acidity.
- 1 tsp lime zest For an additional citrus burst.
- 1 tsp gelatin To set the chili lime jelly.
- 1 tbsp water Used to bloom the additional gelatin.
Garnishes
- Black sesame seeds For garnish, adds nutty crunch.
- Fresh cilantro leaves For garnish, brightens flavor.
- Optional: microgreens or Thai basil For garnish, elevates the dish's presentation.
Instructions
Infuse the Coconut Base
- Heat 400 ml of full-fat coconut milk in a saucepan over low-medium heat.
- Stir in the bruised lemongrass stalk, fresh ginger slices, lightly crushed garlic clove, soy sauce, fish sauce (if using), and sugar.
- Allow the mixture to gently simmer for about 10 minutes, then remove from heat and let steep for an additional 5 minutes.
Strain & Set the Base
- Strain the aromatic mixture into a bowl to remove solid pieces.
- Bloom 1 1/2 tsp of powdered gelatin in 2 tbsp of cold water for 5 minutes.
- Stir the bloomed gelatin into the warm coconut mixture until fully dissolved.
- Pour the mixture into silicone molds or individual glasses and chill in the refrigerator for at least 4 hours, or until set.
Prepare Chili Lime Jelly
- In a small saucepan, gently heat 100 ml of Thai sweet chili sauce with 3 tbsp of fresh lime juice and 1 tsp of lime zest.
- Bloom 1 tsp of gelatin in 1 tbsp of water and stir it into the slightly cooled chili mixture until fully dissolved.
- Cool the jelly slightly before ladling it over the chilled coconut panna cotta.
- Return to chill for an additional 1–2 hours until the jelly is firm.
Unmold & Garnish
- Carefully unmold the Coconut Firebomb Elegance or serve directly in glasses.
- Garnish with black sesame seeds and fresh cilantro leaves.
- Optional: add microgreens or Thai basil for a festive touch.
Notes
To ensure your dessert sets perfectly, measure gelatin accurately. For a vegetarian version, substitute agar agar. Adding a splash of coconut extract enhances flavor.