Vanilla Coconut Panacotta
WOW this is so tasty and full of good fats from the coconut cream, can be made sugar-free and very easy.
Ingredients:
400ml organic coconut cream
Stevia powder (to taste - I used around 4 of the tiny scoops) or coconut palm sugar
1/4 tsp vanilla bean paste or seeds from the vanilla pod
1 tbsp organic dessicated coconut
1 tsp agar agar (from health food store)
Nectarine mango salsa:
finely chopped mango
finely chopped nectarine
finely shredded fresh mint leaves
1. In a medium saucepan, bring to boil the coconut cream, add vanilla and stevia/palm sugar
2. Add the coconut and on a low heat, mix for a couple of minutes, add agar-agar and bring to a gentle boil, stir for a minute - ensure no lumps - maybe use a whisk.
3. Pour into small porcelain bowls or pretty glasses
4. Refrigerate for four hours
5. Add the fruit salsa ontop or raspberry coulis or kiwifruit or pineapple
Ingredients:
400ml organic coconut cream
Stevia powder (to taste - I used around 4 of the tiny scoops) or coconut palm sugar
1/4 tsp vanilla bean paste or seeds from the vanilla pod
1 tbsp organic dessicated coconut
1 tsp agar agar (from health food store)
Nectarine mango salsa:
finely chopped mango
finely chopped nectarine
finely shredded fresh mint leaves
1. In a medium saucepan, bring to boil the coconut cream, add vanilla and stevia/palm sugar
2. Add the coconut and on a low heat, mix for a couple of minutes, add agar-agar and bring to a gentle boil, stir for a minute - ensure no lumps - maybe use a whisk.
3. Pour into small porcelain bowls or pretty glasses
4. Refrigerate for four hours
5. Add the fruit salsa ontop or raspberry coulis or kiwifruit or pineapple
Cannot wait to try this!
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