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Valerie Cain Cuff
Chocolate coconut panna cotta
Chocolate coconut panna cotta.
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Ingredients
Directions
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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.
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Remove the pan from the heat. Add the chocolate and let it melt off the heat in the coconut mixture.
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In the meantime, soak the gelatine in cold water for 5 minutes.
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Squeeze the gelatine and add to the cream. Solve yourself with a stir.
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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.
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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.
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Put the panna cotta on 4 plates and sprinkle with the coconut chips.
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Nutrition
305Calories
Sodium0% DV6mg
Fat38% DV25g
Protein8% DV4g
Carbs5% DV15g
Fiber8% DV2g
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