Mint and Pea Panna Cotta & Coconut

Mint and Pea Panna Cotta & Coconut

You have to try the Best Mint and Pea Panna Cotta Recipe with coconut with sourdough croutons!  You will absolutely love it!

Here is one of the courses I served recently when Smokey Robinson came to dinner.  This was a light course full of flavor that contrasted nice with the rest of the meal.  

This was mainly a vegetarian meal and this dish was one that screamed Californian cuisine with hints of the pacific rim from the coconut and mint with the fresh peas from California.

This was a fantastic dish that everyone simply devoured.  The amount of gelatin I used was just enough to set the pudding or panna cotta to give the dish a little extra texture.  Here is the best mint and pea panna cotta recipe, I hope you enjoy it!

Peas, Mint, Coconut and Lima Beans


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))

For the Panna Cotta

  1. 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

  1. 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

  1. 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! 

pea panna cotta
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