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Coconut Panna Cotta

Coconut Panna Cotta

Erica Dinho
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine International
Servings 6 servings
Calories 588 kcal

Ingredients
 

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

Instructions
 

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.

Sauce

  • Place all the ingredients in a small saucepan over medium-low heat and cook for about 20 minutes, stirring occasionally.

Nutrition

Calories: 588kcalCarbohydrates: 29gProtein: 7gFat: 51gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 43mgPotassium: 277mgFiber: 3gSugar: 25gVitamin A: 1767IUVitamin C: 15mgCalcium: 101mgIron: 2mg
Keyword coconut recipe
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