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Coconut panna cotta
 
 
4 ServingsPT265M265 min

Coconut panna cotta


Italian gelatin dessert with coconut

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Directions

  1. Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
  2. 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.
  3. Soak the gelatine sheets for 5 minutes in cold water.
  4. Remove the cream mixture from the heat and allow to cool slightly. Remove the vanilla pod with a slotted spoon.
  5. Squeeze the gelatine sheets and add to the cream. Dissolve the gelatine while stirring and add coconut.
  6. 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.
  7. Push the panna cotta's out of the muffin mold and sprinkle with the rest of the coconut.

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Nutrition

280Calories
Sodium0% DV1.255mg
Fat32% DV21g
Protein8% DV4g
Carbs6% DV18g
Fiber8% DV2g

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