Coconut Hibiscus Panna Cotta Recipe Video
An easy creamy coconut panna cotta dessert sweetened with hibiscus flowers and syrup
Ingredients
| Coconut milk | 1 1⁄2 Cup (24 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Hibiscus flowers | 8 | |
| Hibiscus syrup | 1⁄2 Cup (8 tbs) | |
| Gelatin powder | 1⁄4 Ounce | |
| Sugar | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 267 Calories from Fat 108
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 11.3 g56.5%
Trans Fat 0 g
Cholesterol 2 mg0.7%
Sodium 63.6 mg2.6%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.1 g4.3%
Sugars 22.7 g
Protein 3 g5.8%
Vitamin A 1% Vitamin C 2.3%
Calcium 8% Iron 5.5%
*Based on a 2000 Calorie diet
Directions
Dissolve gelatin powder in 1/2 cup coconut milk
Heat (but do not boil) 1 cup coconut milk, 1 cup cream, 1/2 cup hibiscus syrup
Add dissolved gelatin-coconut milk mixture to heated cream
Add 1 hibiscus flower into each mold, and pour coconut cream mixture in mold
Refrigerate for min of 4 hours or overnight and let set
Invert on plate, serve with extra hibiscus syrup and 1 hibiscus flower
Heat (but do not boil) 1 cup coconut milk, 1 cup cream, 1/2 cup hibiscus syrup
Add dissolved gelatin-coconut milk mixture to heated cream
Add 1 hibiscus flower into each mold, and pour coconut cream mixture in mold
Refrigerate for min of 4 hours or overnight and let set
Invert on plate, serve with extra hibiscus syrup and 1 hibiscus flower
Chef
