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Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Bring the Romance with Coconut Panna Cotta with Balsamic Strawberries

Georgia Harding | February 14, 2020

This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd. It’s a light dessert is the best way to finish off a meal with the creaminess of the panna cotta with the sweet acidity of the balsamic strawberries.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.


Prep Time: 15 minutes
Cook Time: 5minutes
Total: 1 Hour
Serves: 4


Panna Cotta

540 ml coconut milk (2 x 270g cans)
2 tsp organic gelatin
85 g rice malt syrup or maple syrup (¼ cup)
1 tsp vanilla -powder, extract or essence

Balsamic Strawberries
400 g strawberries (hulled and halved)
1 tbsp balsamic vinegar
2 tbsp rice malt syrup or maple syrup


1. Place the coconut milk in a medium sized pot.

2. Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).

3. Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin.

4. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.

5. Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.

6. An hour before you serve your panna cotta, combine the balsamic and sweetener and mix through your strawberries to marinade.

To Serve

You can serve the panna cotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.

I’ve also served this in one large glass bowl (like you would a trifle) for a big crowd.
Top with berries and a few mint leaves and serve immediately.

To Store

Covered in the fridge.


Low fructose: Choose rice malt syrup as your sweetener.

Vegetarian and vegan: Choose agar agar to replace the gelatin (I haven’t had a chance to recipe test this)

Thermomix Lamington Bliss Balls

Thermomix Lamington Bliss Balls

Ellen Babauskis | February 11, 2020

Sharing one of our all-time favourite healthy recipes — our no-bake lamington balls! These are going to be a family favourite from the second you make them, and we guarantee, even the most discerning kid won’t be able to tell that they’re healthy.

They couldn’t be easier to make with the TM, either. It’s just a matter of throwing some nuts, dates, coconut and cacao into the TM bowl, along with some salt and vanilla, shape them, wait thirty minutes until they set, and you’re done. It’s so simple, and SO healthy; they’re totally gluten, dairy, and refined-sugar free, as well as being suitable for vegans and raw-foodies.

This recipe is from our Healthy Desserts and Snacks class, in which we teach you a number of both sweet and savoury recipes that are also completely gluten, dairy and refined-sugar free, and are all equally delicious. It’s a must-see for any healthy Thermie!

This recipe is vegan, gluten-free, and dairy-free.


100g raw activated almonds
50g shredded coconut (extra for rolling and texture)
6 medjool dates, pips removed
1 tsp vanilla extract
15g raw cacao powder
20g coconut butter
1⁄2 tsp salt


1. Place all ingredients in TM bowl. Pulverise for 10 seconds, speed 9.

2. Blend for a further 30 seconds, speed 4 until mixture comes together. If mixture looks dry, continue blending on speed 4 while adding 1 teaspoon of water at a time until mixture comes together. For added texture, add 10g shredded coconut, mix for 3 seconds, speed 4.

3. With damp hands, roll mixture into small balls and finish rolling in shredded coconut. Place finished balls in fridge for a minimum of 30 minutes before serving.

4. Store in fridge for up to 2 months, or for longer in freezer.



Place a dried sour cherry or dried blueberry in the centre while shaping in step 3. Use roasted almond crumb to coat the outside of half the balls.

Chefs’ Tip

Coconut paste is made from ground coconut flesh. It can be used to add coconut flavour, assist with binding or to thicken a wide variety of sweet and savoury dishes.

Want more of our Thermomix cooking class recipes? We’ve made a whole book of them! Check out ‘Recipes from our Cooking School’.

Silky Smooth Cacao Mousse

Silky Smooth Cacao Mousse

Food Matters | January 24, 2020

Silky, smooth cacao mousse. The best part is, it’s super tasty, gut-friendly and did we mention chocolatey and smooth? Oh yeah, we did! It’s also made with grass-fed gelatin, which is well known for assisting with gut, skin and joint health! Save this recipe for Valentine’s Day and your love will thank you – mainly because you fed them chocolate, but also because you’ve treated their health.
As with any animal product, just make sure you are using a brand that comes from purely pasture-fed, organic sources.


2 cups coconut milk
¼ cup raw cacao powder
¼ cup high-quality gelatin
1 tsp vanilla extract


1. Heat the coconut milk on medium-low in a heavy-bottomed pot.

2. Add the raw cacao and whisk until well combined.

3. Once combined, whisk in the gelatin by slowly pouring as you whisk.

4. Whisk in the vanilla extract.

5. Pour into your desired glasses or cups and chill for at least 2 hours, or until set.

Three Ingredient Thermomix Chocolate Fudgesicles

Three Ingredient Thermomix Chocolate Fudgesicles

Ellen Babauskis | January 23, 2020

It’s getting hot in here! But never fear, I’ve got healthy homemade treats to cool you down. These taste amazing, without any of the added crap in commercial products. Honestly, who needs artificial colours and flavours when nature delivers such goodness!?
Three ingredients. Decadent. Healthy. Dairy free. Vegan. Gluten free. Nut free. You’d be crazy not to make them! For this super cute shape (that’s easy as anything to remove from the moulds!) you’ll need our silicone ice cream moulds…

This recipe is gluten free, dairy free, vegetarian, vegan, nut free AND soy free and makes three fudgesicles


2 large very ripe bananas, halved and frozen
3 tbsp cacao powder
60g rice malt syrup


Place all ingredients in TC bowl, blend for 15 seconds, speed 8. Scrape down the sides.
Blend for a further 5 seconds, speed 8.
Insert sticks into 3 silicone ice cream moulds. Divide mixture evenly between moulds and freeze for a minimum of 8 hours.



You can easily make 6 ice creams – simply double the ingredients and follow the same steps. These are the ice cream moulds we use and love – click here.

Get my method for perfect ice creams in our moulds here

Three Ingredient Strawberry Ice Cream

Three Ingredient Strawberry Ice Cream

Kate Parker | January 15, 2020

This heavenly strawberry ice cream is made with just a few ingredients and as a great dairy-free & nutrition filled alternative to traditional ice cream.

This recipe makes one LARGE serving, or a few scoops. Pop any leftovers into silicone ice-pop moulds and freeze to enjoy later!


2 frozen bananas, broken into pieces
1 cup frozen strawberries
1/2 tsp vanilla paste

Optional Sprinkles:
Cacao nibs
Choc Chips
Goji Berries
Strawberry Fruit Sprinkles


1. Add all ingredients to a food processor or high powered blender.

2. Process until smooth, scraping down the sides or adding a splash of water as needed.

3. Scoop and serve with your chosen sprinkles.


Hasselback Herbed Butternut Pumpkin

Hasselback Herbed Butternut Pumpkin

Food Matters | November 19, 2019


Roasted butternut squash is still one of our favourite vegetables. The combination of the maple, Dijon, walnuts, sage and thyme, baked Hasselback style, will be the show stopper in your holiday spread this year!

This recipe takes 45 minute minutes to prepare and serves 4.


1 medium butternut squash (about 1 kg)
¼ cup maple syrup
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tbsp finely chopped fresh sage leaves
1 tsp finely chopped fresh thyme
1 tsp sea salt
½ tsp ground black pepper
4 tbsp chopped walnuts


1. Preheat your oven to 350°F (180°C).

2. Cut the butternut squash in half lengthwise, scoop out the seeds and pulp and discard or save for another recipe.

3. Remove the skin to completely expose the bright orange flesh of the butternut.

4. Place both squash halves cut side down on a roasting pan and bake for 20 minutes; remove from oven and let slightly cool.

5. While the squash is in the oven, combine the maple syrup, olive oil, Dijon mustard, chopped herbs, salt and pepper in a small bowl and mix well until combined.

6. Remove one squash half to a cutting board and place wooden chopsticks or skewers on either side of the squash. This will prevent the blades from cutting right through when you are slicing the squash.

7. Cut very thin slices in the squash, being careful not to cut the whole way through. Return the sliced squash to the baking sheet and repeat with the second half.

8. Brush ⅓ of the maple dressing over the squash halves, getting the dressing into the slits of squash.

9. Return to the oven. After 15 minutes, remove the squash from the oven and brush with some more maple dressing and return to the oven for a further 15 minutes.

10. Continue brushing the squash with the dressing & pan juices every now and then for the remaining time.

11. Add the chopped pecans to the remaining maple dressing and stir to combine.

12. Spoon over the top of the squash, dividing it equally between both halves.

13. Return it to the oven for a final 5 minutes (you may need to add a little water to bottom of pan to prevent burning), or until your squash is golden brown.

14. Serve with a sprinkle of fresh herbs and a pinch of salt.