Ingredients
- 1/2 c coconut milk
- 1/2 c water
- 1 pkt stevia or sweetener of choice
- 1/2 tsp agar powder
Instructions
- In a small saucepan dissolve agar powder and stevia in water then add coconut milk.
- Add natural food colouring of choice. Here we use pandan juice for green colour and butterfly pea tea for purple.
- Bring to boil over medium heat. Make sure to keep stirring to keep from sticking to the bottom.
- Let simmer for a couple minutes then pour into moulds.
- Leave the mixture to cool. No need to put in the fridge. The mixture will set once cool. The coconut cream would float to the top and form a separate layer. You do not need to do anything else to get that layered effect. But in the pandan panna cotta the coconut cream does not separate from the mixture so you only get one colour.
Notes
Note: To make it look interesting you can add natural colouring to the mixture. I used the juice of pandan leaves to give green colour and delicate flagrant. A tiny bit of beetroot juice will give it a lovely pink. A couple of strands of saffron or safflower will give you light yellow.
Nutrition Facts
Low Carb Coconut Panna Cotta
Serves: 4
| Amount Per Serving 1 | ||
|---|---|---|
| Calories | 59.1 | |
| % Daily Value* | ||
| Total Fat 5.3 | 8.2% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate .7 | 0.2% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein .6 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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