A simple nutrient dense dessert for dinner parties or sweet home snacks that can be made as sweet or alternatively as low sugar as you like. Play with making chocolate or vanilla flavour panacotta adding in berries, choc chips or flavourings as desired. Pour and serve in a large container or individual ramekins for dinner, or into small containers with lids for work/school.
Coconut Panacotta (Vanilla or Chocolate)
GLUTEN FREE | DAIRY FREE | GRAIN FREE | NUT FREE
Requires approx. 60 minutes total (10 minutes prep and 45 minutes cooling)
What you need
• 800g (2 cans) coconut milk
• 1 tsp vanilla
• 3 eggs
• 1.5 Tbs grass fed gelatin (available online or through Core Health Shift)
• 60-100g honey
• 2 tbs organic raw cacao powder (if making chocolate)
• 1 tsp vanilla
• 3 eggs
• 1.5 Tbs grass fed gelatin (available online or through Core Health Shift)
• 60-100g honey
• 2 tbs organic raw cacao powder (if making chocolate)
What you do
TMX method
• Add all ingredients to Thermomix bowl
• Cook 100 degrees, 8 minutes, speed 4
• Whiz at speed 6/7
• Place bowl in fridge/freezer for 30 minutes and then mix again
• Repeat until mixture is cool
• Pour into medium serving dish or individual serving containers and put into fridge to set firm
Traditional method
• Whisk the eggs and pop them along with all ingredients into a pot on low/medium heat and stir until warm/hot, gelatin dissolved and well mixed. Stir continuously until just below boiling
• Whisk and place bowl in fridge/freezer for 30 minutes and then mix again
• Repeat until mixture is cool
• Pour into medium serving dish or individual serving containers and put into fridge to set firm
• Add all ingredients to Thermomix bowl
• Cook 100 degrees, 8 minutes, speed 4
• Whiz at speed 6/7
• Place bowl in fridge/freezer for 30 minutes and then mix again
• Repeat until mixture is cool
• Pour into medium serving dish or individual serving containers and put into fridge to set firm
Traditional method
• Whisk the eggs and pop them along with all ingredients into a pot on low/medium heat and stir until warm/hot, gelatin dissolved and well mixed. Stir continuously until just below boiling
• Whisk and place bowl in fridge/freezer for 30 minutes and then mix again
• Repeat until mixture is cool
• Pour into medium serving dish or individual serving containers and put into fridge to set firm
Notes
Store in fridge for up to 5 days.
Can be made with any dairy based milk.
If making vanilla omit cacao and use 60-80g of honey.
If making chocolate use cacao and use 80-100g of honey.
Add berries/choc chips at the pouring stage for a suspended addition or on top for decoration.
Add food grade orange or mint essential oil for a jaffa/mint flavour respectively.
Can be made with any dairy based milk.
If making vanilla omit cacao and use 60-80g of honey.
If making chocolate use cacao and use 80-100g of honey.
Add berries/choc chips at the pouring stage for a suspended addition or on top for decoration.
Add food grade orange or mint essential oil for a jaffa/mint flavour respectively.
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