figgy + noi


a little before halloween i stumbled upon a freaky-cute fruit called a rambutan- small egg shaped, raw red colored, and covered in messy hair spikes- it was fascinating. from this fascination, a collaboration came about with noi thannao, the boise co-op's featured recipe mastermind, creating a unique, seasonal recipe for us to bring to life. we originally planned to puree the rambutans into a panna cotta concoction, but when the co-op couldn't get a fresh shipment of the fruit, we went the canned rambutan route, and let it take on the halloween spook element of our creamy dessert, as googly eye components, complete with blueberry centers.


it's totally up to you if you want to keep the rambutan eyeball around- these panna cotta’s were showcased at figgy’s storyfort for scaryfort halloween pop-up, but here is the recipe for one waaay silky, melt-in-mouth, delicious vegan and gluten free treat.  


coconut panna cotta w/ tapioca pearls, raspberry coulis and chopped dragon fruit. (v + gf)

by noi thannao 


-coconut layer-

6 teaspoons agar agar powder

1/2 cup water

3 cups full fat coconut milk

1 cup coconut cream

1/2 cup sugar

1/4 teaspoon sea salt

1/2 cup tapioca pearls, soaked overnight

-raspberry coulis-

1/4 cup water

3 teaspoons agar agar powder

1-2 tablespoons sugar, or to taste

juice from 1/2 a lemon or whole lime

1 cup ripe frozen or fresh raspberry purée


to make coconut layer:

mix together 1 cup coconut cream with 3 cups coconut milk.

boil 1/2 cup water. add agar powder.

once agar agar powder is dissolved, slowly add the coconut milk.

mix 1/2 cup at a time until all is incorporated and it comes to a simmer. make sure to scrape the bottom frequently so it doesn’t scorch.

add in the sugar and sea salt until it dissolves.

add the overnight soaked tapioca pearls and gently stir, careful not to break the pearls. once the pearls are translucent and floats to the top, remove from heat and let cool slightly. divide the mixture between 8 vessels. chill in fridge for at least 1 hour.

to make the raspberry coulis:

bring 1/4 cup water to a boil.

add agar agar powder.

once agar is dissolved, add strained fruit purée 1/2 cup at a time.

add sugar and lemon juice and let dissolve.

remove from heat and let cool slightly, but not fully to room temperature.

carefully pour the mixture on top of the coconut layer, taking caution to not let it splatter.

chill in the fridge for at least 4 hours, preferably overnight. serve with chopped dragon fruit, zested lime and rambutan balls, if you are so inclined.

Katy Vestal