TLC Cooking "Coconut Panna Cotta"

Coconut Panna Cotta

Coconut Panna Cotta

YIELD Makes 4 servings
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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:

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.

Note

Panna cotta is best eaten within 2 days.

This recipe appears in: Custards & Puddings

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	4
Starch	1