Coconut Panacotta

Coconut Panacotta

Serves: 2
 
 
Dessert Recipes
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Coconut Panacotta, you'll need:
  • 1 tin of coconut milk
  • 1 vanilla pod
  • 1 tbsp. agar agar flakes or 1 tsp. agar agar powder (vegetarian gelatine substitute, available at health food shops)
  • 4 tbsp. pomegranate seeds

Method

  • Put the coconut milk in a pan along with the agar agar and place to one side. 
  • Add the vanilla to the coconut milk mixture by slicing open the vanilla bean lengthways, and using the tip of a knife to remove the dark contents of the vanilla bean.
  • Gently heat the mixture over a medium heat, whisking thoroughly at the same time.
  • Continue whisking until the agar agar has totally dissolved. If you are using agar agar flakes you will need to simmer the mixture for 10-15 minutes. If you are using the agar agar powder you will need to simmer it for up to 5 minutes.
  • Remove the mixture from the heat and pour the mixture into 4 serving bowls. 
  • Place them in the fridge to set: this will take approximately 1 hour.
  • Top your dish with pomegranate seeds and tuck in!
Nutritional Facts (Per Serving)
Calories 250 | Total Fat 38g | Saturated Fat 33g | Carbohydrates 26g | Fibre 6g | Protein 2.5g
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