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 minDessertpistachios, flour, light brown caster sugar, vanilla sugar, butter, Eggs, lemons, powdered sugar,lemon pie with pistachio nuts -
45 minDessertpancake mix, semi-skimmed milk, Eggs, cinnamon, butter, cherry jam, sprinkles mix, custard fruit cherries,pancake pie -
40 minDessertmilk, eggs (M), vanilla sugar, orange liqueur, flour, dark chocolate, butter or margarine, vanilla ice cream, sprigs of fresh mint,Flemish pancakes with ice cream -
140 minDessertgelatin, vanilla yogurt, pastry shells, cherry juice, cherries without seeds,cherry tarts
Nutrition
305Calories
Sodium0% DV6mg
Fat38% DV25g
Protein8% DV4g
Carbs5% DV15g
Fiber8% DV2g
Loved it