Coconut Panna Cotta with Roasted Rhubarb


I have discovered how to make millennial pink food! Have you heard about that trend? Here is a great article but apparently this soft orangy-pink is the official color of millennial women. It is all kinds of silly but the color is pretty gorgeous so I can kind of get behind it. (kind of...) 

I have been super inspired by all the gorgeous rhubarb creations I have seen all over the internet recently, so I decided to create a version of my own. Enter my coconut panna cotta with roasted rhubarb. 

Couple notes about the recipe: 

First you can skip the rhubarb portion or skip the tart portion. It is a great recipe that goes really well together but is still pretty darn delicious on its own. 

I love the combination of coconut milk and rhubarb but you could also swap out the coconut milk for half & half and it will still be delicious. 

Lastly, coconut milk turns an ugly grey color when it cooks but returns to a whiter color when it cools. Phew.... because no one wants a gray tart(....OR maybe that can be millennial gray!) 

Coconut Panna Cotta with Roasted Rhubarb 

For the tart shell:

  • 1 egg yolk
  • 2 Tbs. cold water
  • 1 tsp. vanilla extract (or vanilla paste) 
  • 2 Tbs. unsalted roasted pistachios (optional) 
  • 1 1/4 cup all-purpose flour
  • pinch of salt
  • 1/4 cup sugar 
  • 8 Tbs. (or 1 stick) cold unsalted butter

For the panna cotta:

  • 2 tsp. gelatin
  • 2 Tbs. cold water
  • 2 cups coconut milk (or half-n-half)
  • 1/4 cup sugar 
  • pinch of salt 
  • 1 Tbs. vanilla extract or vanilla bean paste 

For the roasted rhubarb

  • 1 lb rhubarb cut into 2" spears (the thicker you cut it, the longer it will take to roast)
  • 3/4 cup sugar
  • juice of 1 lemon
  • 1 Tbs. vanilla extract or vanilla bean paste  

Pre-heat oven to 350°F. 

To make the tart shell combine the egg yolk, water and vanilla in a small bowl. Set aside.

Add the pistachios to a food processor and pulse until finely ground. (If it doesn't completely grind it is ok, when you add the flour it will grind up even more) Add the flour, sugar and salt and pulse to combine. Add in the butter, and pulse until the butter is the size of peas. Add in half of the egg yolk mixture and pulse for about 30 seconds. Add in the remaining liquid a teaspoon at a time until the dough comes together when pinched. Wrap in plastic wrap and refrigerate for at least 1 hour. 

When ready to bake the tart, roll out the dough to about 1/8" thick on a lightly floured surface. Using a rolling pin carefully unroll the dough over a tart pan with removable bottom and gently push dough into pan. Cut off excess dough, prick bottom of tart shell with a fork and freeze for at least 30 minutes. Cover the dough with parchment paper then top with pie weights (Or dried beans). Bake the tart shell for about 20 minutes. Carefully remove the beans and parchment paper and continue to bake for another 5 to 10 minutes or until the tart shell is a light golden brown. Let cool completely. 

To make the panna cotta, combine the gelatin and water in a large bowl. Set aside to allow the gelatin to bloom. 

In a medium sauce pan over medium head, at the coconut milk, sugar, salt and vanilla bean paste (or vanilla extract). Stir until the sugar dissolves.  Add the coconut milk to the bowl with the gelatin and whisk until the gelatin is completely dissolved. Carefully pour the coconut milk mixture into the tart shell and refrigerate for at least 4 hours or preferably overnight. 

To make the roasted rhubarb preheat and oven to 350°F. Combine the rhubarb, sugar, lemon and vanilla extract or paste. Place rhubarb mixture on a baking sheet and bake the rhubarb until soft, about 10 minutes. Let cool completely.

When ready to eat top the tart with roasted rhubarb and serve immediately. 

Serves 6 to 8