Coconut panna cotta

Coconut panna cotta

Total: 6 hr 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 476 kcal
, Fat: 34 g
, Carbohydrate: 36 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Panna cotta

5 dl coconut milk
2 dl Free From Milch
4 tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
4 leaves gelatine, soaked in cold water for 5 minutes, drained

Chocolate sauce

100 g lactose-free chocolate, finely chopped
½ dl Free From Milch
2 tbsp coconut chipsko
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4 ramekins, each holding approx. 150 ml, rinsed with cold water

How it's done

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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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