Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
Ingredients
Coconut Panna Cotta:
- 0.25 oz packet unflavored gelatin powder, about 1 Tablespoon
- 1 Tablespoon water
- 2 ¼ cup canned full-fat unsweetened coconut milk
- ¾ cup canned unsweetened coconut cream
- ¼ cup granulated sugar
Latik:
- 1 – 14 oz canned unsweetened coconut cream, or coconut milk
Additional Toppings:
- golden kiwi
- green kiwi
- mango
Instructions
Coconut Panna Cotta:
- Grease ramekins or serving vessels with coconut oil. Set aside.
- In a small bowl, combine gelatin powder with water. Stir and let sit for 5 minutes until moisture has been fully absorbed.
- In a medium sauce pot, combine coconut milk, coconut cream, and sugar. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 5-8 minutes.
- Add in gelatin. Stir until gelatin has completely dissolved.
- Divide milk mixture among prepared greased ramekins. Cool to room tempeature. Cover or keep in airtight container in the fridge for at least 6 hours, overnight is best.
- To unmold, dip ramekins one a time into a bowl of warm water for 3-5 seconds. The panna cotta should separate from the vessel. If not, dip ramekin again. If panna cotta is still not separating, run a thin knife or mini offset spatula along the edges of ramekin to loosen. Invert ramekin into serving plate. Garnish with toppings and immediately serve.
Latik:
- Pour well shaken coconut milk in a shallow pan. Set over medium heat and bring to a simmer. The mixture will bubble and thicken as the water evaporates from the coconut milk.
- Lower heat and continue to cook until coconut oil separates from the coconut milk curds (coconut milk solids). Stir often to prevent the coconut milk curds from burning.
- Allow the coconut milk curds to fry in the coconut oil. Continue to cook until coconut milk curds are golden brown. Pour coconut milk curds and coconut oil into a sieve lined with coffee filter to separate the coconut oil.
- Store coconut oil in the fridge for later cooking use. Use latik (coconut milk curds) immediately, or store in the fridge for later use.
Notes
Ingredient Notes:
- Use canned full-fat unsweetened coconut milk. Check the label to ensure coconut is the first ingredient.
- Do not use light coconut milk or reduced fat coconut milk. Stay away from refrigerated coconut milk sold in cartons. These lighter coconut milks will not produce the same creamy results.
- Do not use “cream of coconut” in place of coconut cream. They are not the same thing.
- To scale back on fat, you may use all coconut milk and omit the coconut cream.
- Granulated white sugar will result with the bright white Panna Cotta. If you use coconut sugar or raw sugar, the Panna Cotta will be slightly tinted.
Storage and Leftovers:
- Panna Cotta can be stored in the fridge for up to four days.
- Latik can be stored in the fridge in an airtight container for up to a week
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