Chocolate Coconut Panna Cotta
Panna Cotta is traditionally made with milk but I coconut milk as a substitute so you can still enjoy this Chocolate Coconut Panna Cotta dessert if you are dairy free.
Servings: 8 people
- 2 envelopes 1/4 ounce each unflavored gelatin
- 1 can coconut milk
- 1 cup unsweetened cocoa powder
- 1 can coconut cream
- 1 cup sugar
- 1 dark Chocolate bar roughly chopped
Heat the coconut milk, chocolate, coconut cream and sugar in a saucepan until hot not boiling.
Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
Pour the coconut mixture into 6-8 ramekins (or stemless wine glasses). Set aside in refrigerator for about 4 hours.
When you are ready to serve top with chopped chocolate.
Serving: 1serving | Calories: 144kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 189mg | Fiber: 4g | Sugar: 26g | Calcium: 16mg | Iron: 2mg