Coconut Panna Cotta
Erica Dinho
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine International
Servings 6 servings
Calories 588 kcal
Pannacotta
- 1 cup coconut milk
- 3 cups heavy cream
- 2 tablespoons unflavored gelatin
- 4 tablespoons water
- ½ cup sugar
- 1 teaspoon coconut extract
- Cooking spray
Sauce
- 1 pin fresh raspberries
- Pinch salt
- 1 tablespoon sugar
- 1 teaspoon lime juice
- 3 tablespoons water
Pannacotta
Place the cream, coconut milk and sugar in a sauce pan. Stir often until the sugar has dissolved. Remove from the heat and add the coconut extract.
In a medium bowl place the gelatin and add the water. Stir well until combined.
Add the coconut milk mixture to the gelatin and stir well.
Using cooking spray, grease 6 ramekins & set aside.
Pour the panna cotta mixture into the ramekins. Place in the refigrerator for at leats 4 hours or until ready.
Calories: 588kcalCarbohydrates: 29gProtein: 7gFat: 51gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 43mgPotassium: 277mgFiber: 3gSugar: 25gVitamin A: 1767IUVitamin C: 15mgCalcium: 101mgIron: 2mg