Coconut Panna Cotta
- Number of Servings: 3
Ingredients
1 tsp Unflavored Gelatin1/2 (400 ml) can Coconut Milk (I used Thai Kitchen Full Fat)1.5 TB SF Maple Syrup, Erythitol, or Xylitol1/2 TB Shredded Unsweetened Coconut2-3 tsp Vanilla Extract
Slice the vanilla bean lengthwise in 2 halfs.
2. In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
3. Add the shredded coconut and on low heat stir or mix for 2 minutes. Add the Agar-Agar and bring to boil again, stirring for another minute.
4. Take out the vanilla bean. Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta. Refrigerate for at least 4 hours.
Number of Servings: 3
Recipe submitted by SparkPeople user ECH6A11.
2. In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
3. Add the shredded coconut and on low heat stir or mix for 2 minutes. Add the Agar-Agar and bring to boil again, stirring for another minute.
4. Take out the vanilla bean. Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta. Refrigerate for at least 4 hours.
Number of Servings: 3
Recipe submitted by SparkPeople user ECH6A11.
Nutritional Info Amount Per Serving
- Calories: 127.1
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 28.1 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.1 g
- Protein: 1.3 g
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