Print
ShareThis
Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
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
