Coconut Ginger Panna Cotta
and Strawberry & Black Sesame

Image and recipe by Salma Sabdia @thepolkadotter

This striking recipe brings together bold flavours in a way that exudes the mysterious playful charm of Marimekko's Peura print. The flavours feel strangely exotic yet so familiar, a rich creamy coconut base encircled with fresh strawberry slices, glistening with spicy slivers of ginger and flecked with black sesame toffee dust. A dessert that is the perfect foil to an indulgent meal, where every bite feels like an intriguing whisper of culinary secrets.

Image and recipe by Salma Sabdia @thepolkadotter
Image and recipe by Salma Sabdia @thepolkadotter

Baking Notes

  • This dessert has a few components, but all are straightforward and can be prepared in advance, making serving a breeze. Ideally infuse cream with ginger and lime two days prior to serving.
  • If you are short on time, you can omit infusing the cream. The panna cotta won’t have the same lovely ginger and lime undertones, but your preparation time will be halved, and the vibrant ginger syrup will still marry the panna cotta and strawberries together beautifully.
  • If tipping out panna cottas makes you nervous, feel free to make and serve them in individual ramekins instead, adorning with the strawberries, syrup and toffee dust on top. 
Image and recipe by Salma Sabdia @thepolkadotter
Image and recipe by Salma Sabdia @thepolkadotter

Coconut Ginger Panna Cotta + Strawberry & Black Sesame

Makes 6 individual panna cottas


Coconut Ginger Panna Cotta
-  270ml coconut cream
- 125ml thick cream (35% fat)

- 120g caster sugar, sifted
- ¼ tsp fine sea salt
- 3 x 3cm piece fresh ginger, peeled, finely sliced
- Peel of 1 small lime
- 125ml whole milk
- 2 gelatine leaves (silver grade)
- 300g strawberries, to serve
- 1 tsp black sesame seeds, to serve

Ginger Syrup
- 110g caster sugar
- 125ml water
- 3 x 3cm piece fresh ginger, peeled, cut julienne

Black Sesame Toffee Dust 
- 50g caster sugar 
- 5g black sesame seeds 


Coconut Ginger Panna Cotta 
1. Place coconut cream, thick cream, sugar, salt, sliced ginger and lime peel in a medium saucepan. Heat gently while stirring continuously until sugar is dissolved, and cream is hot and steamy, but do not boil. Refrigerate and allow to infuse overnight. 
2. Grease six standard panna cotta moulds with coconut oil (or alternative flavourless oil). 
3. Strain infused cream, discarding ginger slices and lime peel, then reheat again gently until hot but not boiling. Bloom gelatine leaves according to manufacturer’s recommendations, then stir through infused cream. 
4. Whisk in milk and strain as needed if any large flecks of undissolved gelatine remain. 
Ladle or pour into moulds, dividing equally, and refrigerate overnight to set. 

Ginger Syrup 
1. Place sugar and water in a small saucepan on medium heat, stirring to dissolve sugar. 
2. Add julienne ginger strips and simmer for 15-20 minutes until mixture thickens slightly and coats the back of a spoon. Remove from heat and allow to cool completely. The syrup can be made in advance and stored in the fridge for weeks, although can crystalise over time. 

Black Sesame Toffee Dust 
1. Melt sugar in saucepan until dark amber, then pour into a large tray, taking great care not to burn yourself. Rapidly sprinkle sesame seeds on top. 
2. Allow to cool completely in dry conditions then process to a fine powder. The toffee dust can be made in advance and stored in an airtight container for 2-3 days, but may clump over time in humid conditions.

To serve

1. To release panna cottas from their moulds, run a palette knife along the edge.
Gently warming the base of the mould in hot water can assist release but is best performed for 20-30 seconds as prolonged heat may melt the dome ever so slightly. 

2.  Garnish with slices of fresh strawberry, drizzle with ginger syrup and sprinkle with toffee dust and extra sesame seeds.

Image and recipe by Salma Sabdia @thepolkadotter

Marimekko homeware featured in this recipe

Discover our new collection