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

Peas and Beans

  • 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)

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 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
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! 
    Mint and Pea Panna Cotta Recipe with coconut

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