Name: Peas, Mint, Coconut and Lima Beans
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Ingredients: 2 cup coconut milk; 1/4 cup sugar; 2 tsp salt (or more); 1 1/2 cup fresh peas (blanched ); 1 cup fresh mint (blanched ); 2 1/8 tsp gelatin ((beef powder)); 2 tbsp water; 1 cup solid coconut pulp; 1/4 cup gourmet blend coconut white balsamic vinegar; 1/4 cup oil; salt (to taste); 1 cup fresh peas (blanched); 1 cup lima beans (blanched); 1 cup snap peas (blanched); 1/4 cup pea flowers; mint leaves (and pea tendrils); 1 cup sourdough bread croutons ((slice bread thin and cook with butter, olive oil and salt))

Ingredients

6 people

Pea Mint and Coconut

2 cup coconut milk
1/4 cup sugar
2 tsp salt or more
1 1/2 cup fresh peas blanched
1 cup fresh mint blanched
2 1/8 tsp gelatin (beef powder)
2 tbsp water

Coconut Vinaigrette

1 cup solid coconut pulp
1/4 cup gourmet blend coconut white balsamic vinegar
1/4 cup oil
salt to taste

Peas and Beans

1 cup fresh peas blanched
1 cup lima beans blanched
1 cup snap peas blanched

Garnish

1/4 cup pea flowers
mint leaves and pea tendrils
1 cup sourdough bread croutons (slice bread thin and cook with butter, olive oil and salt)

Nutritional information

Calories: 506kcalCarbohydrates: 33gProtein: 11gFat: 40gSaturated Fat: 27gTrans Fat: 1gSodium: 799mgPotassium: 690mgFiber: 7gSugar: 15gVitamin A: 958IUVitamin C: 38mgCalcium: 68mgIron: 6mg

kitchen aid

Prep Time 35

Cook Time 35

Total Time 1 10

Servings 6 people

For the Panna Cotta

Combine gelatin and water in a small bowl. Place coconut milk and sugar in a small pot and bring to a boil. Then pour into a vitamix with blanched peas, and mint.
Puree until smooth. Season with salt. Melt the gelatin and water mixture in a warm water bath until the gelatin melts. Pour the gelatin into the pea mixture and mix well. Then (strain optional) pour the pea panna cotta onto a half sheet pan and place in the refrigerator until set.

For the coconut vinaigrette

Place 1 cup of coconut pulp (from canned coconut milk) into a bowl with vinegar and oil. Season with salt and set aside.

To Finish

Place peas, lima beans, and snap peas in a small bowl. Toss with olive oil and salt. Then take the panna cotta and cut or scoop out a portion and place on a plate.
Then add the legumes around the plate. Add the coconut vinaigrette around the panna cotta.
Finish with croutons, pea tendrils and pea flowers. Add fresh mint leaves, serve and enjoy!