Coconut Panna Cotta recipe
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Ingredients
- 1 cup coconut milk, divided 1 (.25 ounce) package unflavored gelatin 1 cup heavy cream 4 tablespoons white sugar 1 teaspoon vanilla extract 2 tablespoons coconut flour 1 tablespoon shredded coconut, or as needed
Nutrition Info
- 267.2 caloriescarbohydrate: 12.7 gcholesterol: 54.3 mgfat: 23.6 gfiber: 1.7 gprotein: 3 gsaturatedFat: 17 gservingSize: -sodium: 22.7 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Coconut Panna Cotta
Directions
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Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
Wet an aluminum panna cotta mold with water and pour in cream mixture, wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.