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Coconut panna cotta
30 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 476
  • Fat about 34g
  • Carbohydrates about 36g
  • Protein about 7g
This is needed
This is needed for 4 people
Panna cotta
  • 5 dl coconut milk
  • 4 tbsp sugar
  • 2 dl lactose-free milk
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
  • 4 leaves gelatine, soaked in cold water for 5 minutes, drained
Chocolate sauce
  • 0.5 dl lactose-free milk
  • 100 g lactose-free chocolate, finely chopped
  • 2 tbsp coconut chipsko
  • 4 ramekins, each holding approx. 150 ml, rinsed with cold water
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And that's how it's done
And that's how it's done
Panna cotta
Bring the coconut milk, milk, sugar, vanilla pod and seeds to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs. or overnight.
Chocolate sauce
Place the chocolate and milk in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the moulds in warm water, tip the panna cotta out onto plates, serve with chocolate sauce and coconut flakes.

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