Chocolate coconut panna cotta

Name: chocolate coconut panna cotta
Cook time: 30 min
Total time: 270 min
Yield: 4
Ingredients: 400 ml coconut milk; 2 el coconut palm sugar bus 350 g; 60 g dark chocolate; 4 leaf gelatin; 2 el coconut chips bag of 250 g

Chocolate coconut panna cotta.

Ingredients

Kitchen Stuff

4 aluminum timbale (Ø ca. 6 cm)

Directions

Put the coconut milk and coconut palm sugar in a saucepan and bring to the boil while stirring. Cook for 15 minutes on low heat. In the meantime, cut the chocolate fine.
Remove the pan from the heat. Add the chocolate and let it melt off the heat in the coconut mixture.
In the meantime, soak the gelatine in cold water for 5 minutes.
Squeeze the gelatine and add to the cream. Solve yourself with a stir.
Divide the chocolate coconut cream over the timbals and cover with cling film. Put the timbaaltjes in the fridge and let it stiffen for 4 hours.
Take out of the fridge. Carefully cut the panna cotta's from the edge and keep the bottom of the timbals turning for 5 seconds. under the hot tap.
Put the panna cotta on 4 plates and sprinkle with the coconut chips.