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Coconut Panna Cotta
Yield: Makes 4 servings
Ingredients:
3
tablespoons water
1
envelope (2-1/2 teaspoons) unflavored gelatin
1
can (14-1/2 ounces) unsweetened coconut milk
8
packets sucralose-based sugar substitute
2
tablespoons powdered sugar
1/2
teaspoon vanilla
4
tablespoons toasted flaked coconut
2
slices (1/2 inch thick) fresh pineapple, cut into pieces
Preparation:
1.
Place water in small bowl and sprinkle with gelatin; set aside.
2.
Place coconut milk, sugar substitute, powdered sugar and vanilla in medium saucepan. Heat over medium heat; stir to dissolve sugar and smooth out coconut milk. Do not boil. Add gelatin mixture; stir until gelatin is completely dissolved.
3.
Pour coconut milk mixture evenly into four 5-ounce custard cups. Refrigerate about 3 hours or until set.
4.
To unmold, run knife around outside edges of cups; place cups in hot water about 30 seconds. Place serving plate over cup; invert and shake until panna cotta drops onto plate. Top each serving with 1 tablespoon toasted coconut and 1/4 of pineapple pieces. Refrigerate leftovers.
Note
Panna cotta is best eaten within 2 days.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 1 g |
| Carbohydrate | 13 g |
| Saturated Fat | 21 g |
| Total Fat | 24 g |
| Calories from Fat | 75 % |
| Calories | 261 |
| Protein | 4 g |
| Sodium | 18 mg |
Dietary Exchange:
| Fat | 4 |
| Starch | 1 |
This recipe appears in:
Custards & Puddings
