Fresa Colada Panna Cotta

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  • PREP TIME
    20 Mins
  • COOK TIME
    3 Hrs
  • SERVINGS
    4
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Fresa Colada Panna Cotta

I could taste it like it was yesterday. In my early twenties I took a fun trip to Cabo San Lucas with a bunch of my girlfriends. It was the first time I went to Mexico without a parental guardian, and it was the first time I ever had a mixed drink while sitting on the beach. All my friends were ordering pina coladas, but since I was craving strawberry I asked for a fresa colada instead. It came in a big frothy mug topped with toasted coconut and a big pink straw that had a rose coming out of it. From that point on, the rose visual, matched with the strawberry coconut flavor will always scream Mexico to me.

Last week I was in my kitchen about to make panna cotta for our Sunday supper when I felt a sudden craving for fresa colada. Since I already had promised my son a panna cotta I decided to mix the best of both worlds into my dessert. It came together so easily with the help of Cacique’s strawberry yogurt, and the deliciously creamy Cacique’s Crema Mexicana. The dessert wouldn’t be complete without a rose topping, so I sliced up a fresh strawberry and fashioned it to look like a rose. As I sat there digging into my panna cotta I felt transported back to the beach in good old Cabo.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

WHAT YOU NEED:

Cacique<sup>®</sup> Yogurt Smoothie Strawberry
Cacique® Yogurt Smoothie Strawberry
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Crema Mexicana
Crema Mexicana
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  • 5 - tablespoons hot boiling water
  • 1 - packet knox gelatin
  • 1 - cup Cacique® Crema Mexicana
  • 1/3 - cup sugar
  • 1 – teaspoon vanilla extract
  • 14 – oz. Cacique® Strawberry Yogurt Smoothie (2 bottles)
  • 1 - cup toasted shredded coconut
  • ¼ - cup chopped pistachios
  • 4 – strawberries

HOW TO MAKE IT:

  1. Pour boiling hot water in a bowl, and sprinkle with knox gelatin. Mix to completely dissolve gelatin. Set to the side.
  2. In a small sauce pan over a medium flame add crema, sugar, and strawberry yogurt. Stir until sugar is dissolved. Add in toasted coconut, mix to combine. Allow to heat for an additional 3 minutes, then remove from flame.
  3. Pour the knox water mixture into crema/yogurt mixture. Mix it to combine. Pour the liquid into 4 little bowls and refrigerate for a minimum of 2 1/2 hours or overnight. Remove bowls from fridge and evenly sprinkle the tops with chopped pistachios.
  4. Chop stems off the top of each strawberry. Then cut each strawberry in half length wise. Line the two flat edges to each other, then thinly slice the entire strawberry. Once sliced fan the entire strawberry to look like a long line. Then carefully roll one side to the other to create your rose. Transport your rose using a thin spatula and place on top of a fresa colada panna cotta. Repeat until all are made.