Coconut Panna Cotta Photo
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

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