Easy Coconut Panna Cotta Recipe | Delicious & Dairy-Free

Coconut Panna Cotta

YIELD Makes 4 servings

INGREDIENTS

3 tablespoons water 1 envelope (2-1/2 teaspoons) unflavored gelatin 1 can (14-1/2 ounces) unsweetened coconut milk 8 packets sucralose-based sugar substitute 2 tablespoons powdered sugar 1/2 teaspoon vanilla 4 tablespoons toasted flaked coconut 2 slices (1/2 inch thick) fresh pineapple, cut into pieces

PREPARATION:

1. Place water in small bowl and sprinkle with gelatin; set aside.
2. Place coconut milk, sugar substitute, powdered sugar and vanilla in medium saucepan. Heat over medium heat; stir to dissolve sugar and smooth out coconut milk. Do not boil. Add gelatin mixture; stir until gelatin is completely dissolved.
3. Pour coconut milk mixture evenly into four 5-ounce custard cups. Refrigerate about 3 hours or until set.
4. To unmold, run knife around outside edges of cups; place cups in hot water about 30 seconds. Place serving plate over cup; invert and shake until panna cotta drops onto plate. Top each serving with 1 tablespoon toasted coconut and 1/4 of pineapple pieces. Refrigerate leftovers.

Note Panna cotta is best eaten within 2 days. This recipe appears in: Custards & Puddings NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber 1 g Carbohydrate 13 g Saturated Fat 21 g Total Fat 24 g Calories from Fat 75 % Calories 261 Protein 4 g Sodium 18 mg DIETARY EXCHANGE: Fat 4 Starch 1