Filter
Reset
Sort ByRelevance
TERRIFEV
Coconut panna cotta
Italian gelatin dessert with coconut
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
-
Put the stick, marrow, whipped cream, coconut milk and sugar in a saucepan and bring to the boil while stirring. Cook over low heat for 20 minutes.
-
Soak the gelatine sheets for 5 minutes in cold water.
-
Remove the cream mixture from the heat and allow to cool slightly. Remove the vanilla pod with a slotted spoon.
-
Squeeze the gelatine sheets and add to the cream. Dissolve the gelatine while stirring and add coconut.
-
Spread the cream over 4 openings of the muffin mold and cover with cling film. Put the mold in the refrigerator and let it stiffen for at least 4 hours.
-
Push the panna cotta's out of the muffin mold and sprinkle with the rest of the coconut.
Blogs that might be interesting
-
255 minDessertginger root, lime, sugar, Galia melon, cantaloupe melon, watermelon,melon salad in ginger marinade
-
25 minDessertmandarin, butter, wheat flour, salt, medium sized egg, milk,pancakes with mandarin
-
120 minDessertunroasted almonds, cherries in pot, chocolate extra pure 72%, unsalted butter, white caster sugar, vanilla sugar, medium sized egg, wheat flour, salt, dried cranberries, powdered sugar,berry-cherry-brownies
-
20 minDessertstrawberries, Liege waffles, chocolate with almonds and honey, Vanilla ice cream,hatch waffle with strawberries and chocolate
Nutrition
280Calories
Sodium0% DV1.255mg
Fat32% DV21g
Protein8% DV4g
Carbs6% DV18g
Fiber8% DV2g
Loved it