Coconut Panna Cotta
Makes 4 servings
|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|
|4||tablespoons toasted flaked coconut|
|2||slices (1/2 inch thick) fresh pineapple, cut into pieces|
- Place water in small bowl and sprinkle with gelatin; set aside.
- 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.
- Pour coconut milk mixture evenly into four 5-ounce custard cups. Refrigerate about 3 hours or until set.
- 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.
Panna cotta is best eaten within 2 days.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||21 g|
|Total Fat||24 g|
|Calories from Fat||75 %|
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