Filter
Reset
Sort ByRelevance
Valerie Cain Cuff
Chocolate coconut panna cotta
Chocolate coconut panna cotta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
80 minDessertcherry, kirsch, fine cristalsugar, flour, cocoa powder, egg, butter, whipped cream, extra pure chocolate,schwarzwalder kirschtorte
-
285 minDessertgelatin white, sugar, strawberries, almond liquor (liquor), beaten cream, sunflower oil, long fingers,strawberry Charlotte
-
10 minDessertpears, butter or margarine, sugar, creme fraiche, almond essence, Vanilla ice cream,ice cream with pear in creamy sauce
-
10 minDessertkiwano, pitahaya, ananascarpaccio, lemon sorbet,ananascarpaccio with tropical fruit and sorbet ice
Nutrition
305Calories
Sodium0% DV6mg
Fat38% DV25g
Protein8% DV4g
Carbs5% DV15g
Fiber8% DV2g
Loved it