We held our second La Luna Dinner at Avondale’s Tasting Gallery on the 5th of May in celebration of the ‘Super Moon’.  This is a once a year occasion when the moon is closest to Earth and appears 20% larger than usual.  Celebrity chef, Sonia Cabano devised the sensational 6-course dinner, perfectly paired with Avondale’s delicious Nature-friendly wines.  Thanks to Sonia for sharing with us how to make the stunning dessert which she adapted from a recipe by Donna Hay.  We served this with Avondale’s rosé wine, Camissa, and it was a match made in heaven!

White Chocolate Coconut Panna Cotta with Pomegranate Jelly Recipe
Serves 8
Take 8 x 1 cup (250ml) ramekins and lightly spray with Spray and Cook. Set aside until needed.

Pomegranate jelly:

2 cups (500ml) pure pomegranate juice

1 cup (250ml) pomegranate rubies

2T (30ml) castor sugar

2t (10ml) powdered gelatine

2T (30ml) water

Coconut panna cotta:

1T (15ml) powdered gelatine

4 cups (1l) low-fat coconut milk

½ cup (125ml) castor sugar

1 vanilla pod

100g white chocolate, broken into pieces



  1. First make the jelly by warming the juice with the sugar over medium heat till sugar has dissolved. Stir in the rubies.
  2. Stir the 2t (10ml) gelatine with the 2T (30ml) water and let stand till dissolved.
  3. Mix jelly with juice and rubies, and divide evenly between ramekins.  Chill for 1 hour to set firmly.
  4. Once jelly has set, make the panna cotta: Pour ¼ cup of the low-fat coconut milk over the gelatine and leave to sponge.
  5. Meanwhile heat the rest of the milk with the sugar and vanilla pod to boiling point.
  6. Remove from heat, remove vanilla pod, add chocolate pieces, whisk in the gelling agent and let stand until chocolate melts. Whisk until smooth.
  7. Pour some custard into each ramekin, nearly to the top. Stand filled ramekins on a tray and refrigerate until set – at least 6 hours.
  8. Dip bottoms of ramekins briefly into a bowl of hot water to loosen the jelly, then unmould onto serving plates. Garnish with pomegranate rubies.