2 (1/2 in thick) slices fresh pineapple, cut bite-size pieces
Instructions
Place water in small bowl and sprinkle gelatin over top; set aside.
Place coconut milk, sugar substitute, powdered sugar and vanilla in medium saucepan. Heat over medium heat, stirring to dissolve sugar and smooth out coconut milk. Do not boil. Add gelatin mixture and stir until gelatin is dissolved.
Pour into four 5-ounce custard cups and chill until set, about 3 hours. To un mold, run a thin blade around the outside edge of cups and place bottoms in hot water for about 30 seconds. Place serving plate over cup, invert and shake until panna cotta drops onto plate. Top each with 1 tbsp toasted coconut and arrange 1/3 of pineapple pieces on plate.
Refrigerate leftovers promptly and eat within 2 days.
Serving
Suggestions
Net Carb- 12 g
Originally Submitted
4/28/2011
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