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
-
20 minDessertmango, sugar, fresh ginger, orange, lime, butter, sugar, orange juice, flour, almond shavings, unsalted peanut,granita of mango, ginger and almond crust
-
30 minDessertegg, egg yolk, sugar, milk, Gingerbread, pear, dark chocolate, butter, cottage cheese, vanilla ice cream, honey,French toast of gingerbread
-
25 minDessertpuff pastry, Brie, apples, walnuts, honey,apple-brietaartje
-
35 minDessertbutter, apple pie mix, egg, ripe plums, mix for pastry cream,plum pie with pastry cream
Nutrition
280Calories
Sodium0% DV1.255mg
Fat32% DV21g
Protein8% DV4g
Carbs6% DV18g
Fiber8% DV2g
Loved it