Avocado Coconut Panna Cotta

For the avocado coconut panna cotta, soften the gelatin in cold water according to package directions. Rinse the lime in hot water, dry it and grate the zest. Then cut the lime in half and squeeze.

Bring coconut milk, lime zest and agave syrup to a boil together in a saucepan, then simmer gently for about 5 minutes. Remove from heat and let steep for 30 minutes.Then pour through a kitchen sieve and heat again slightly.Squeeze the soft gelatin well, dissolve in the warm milk and let everything cool down.

In the meantime, cut the avocados in half and pit them.Remove the flesh with a spoon and finely puree together with a tablespoon of lime juice.

Mix the cooled milk with the avocado puree and season with the remaining lime juice and the coconut rum.

Pour the avocado coconut panna cotta into serving dishes (preferably ceramic!) and refrigerate for a few hours. Then place briefly in hot water, turn out onto plates and decorate with a few coconuts.

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