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| LCHF Coconut Panna Cotta with Raspberries (with a lil extra vanilla) |
Metric
5 dl heavy cream
2 dl coconut flakes/shredded coconut
1 tablespoon coconut butter
2 gelatin sheets (or 1 teaspoon gelatin powder)
1/2-1 teaspoon vanilla powder
Raspberries and Blueberries for garnish
US measurement
2.11 cup heavy cream
.85 cup shredded coconut
1 tablespoon coconut butter
2 gelatin sheets (or 1 teaspoon gelatin powder)
1/2-1 teaspoon vanilla powder
Raspberries and Blueberries for garnish
Place the gelatin sheets in water for 5 minutes, so they become soft. Squeeze out the water from the sheets when they're soft.
Place the heavy cream and coconut butter in a pot and allow it to heat up. Make sure you don't have the heat too high or else it'll burn. Turn off the heat when it starts to boil (but don't move the pot) and add the shredded coconut. Make sure that they don't boil over or burn.
Add the vanilla powder into the pot and take the pot off the stove. Add the gelatin sheets and allow them to melt into the mixture while stirring.
Place the mixture into cute dessert glasses and allow them to chill for at least 3 hours in the fridge, the longer the better.
Before serving, garnish the panna cotta with some raspberries and blueberries.
Friday night we had guests over for dinner. So I decided to try out a dessert recipe I found earlier in the week from Liv Utan Socker. I made mine according to the recipe, and made the rest with 250ml of sugar for the non-LCHFers. When I added the sugar I took a pinky tip taste and it was delicious. Though at dessert time mine tasted ok, but I got really bored of it soon. Everyone else was enjoying their Coconut Panna Cotta very much, there were ohhhs and ahhhs and yums. I felt that we weren't all experiencing the same dessert. Maybe I should have never taken a lil taste test of the sugar one to see if it was sweet enough for the non-LCHFers, since I kept comparing my panna cotta with the taste test.
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