Coconut pannacotta

Coconut pannacotta

By
From
Good Good Food
Makes
6

Here is a proper pudding for when you feel you need one. It’s low-fat, using yoghurt and coconut milk instead of cream, yet you wouldn’t know it – there’s nothing hair-shirt about this pannacotta. Make it the day before, so the caramel is absorbed overnight, and serve with orange segments, or any fruit in season.

Ingredients

Quantity Ingredient

For the caramel

Quantity Ingredient
140g coconut palm sugar

For the pannacotta

Quantity Ingredient
20g gelatine leaves
400ml tin of coconut milk
2 tablespoons coconut palm sugar
1 teaspoon vanilla extract
1 vanilla pod, split and seeds scraped out
400g live greek yoghurt
4 oranges
4 see method for ingredients, peeled and segmented, to serve

Method

  1. Start by making the caramel. Put the sugar and 5 tablespoons water into a heavy-based saucepan over a low heat. Stir slowly until the sugar has dissolved, then allow the syrup to boil without stirring. Take off the heat when it starts to turn brown – take care not to burn it. Divide the caramel between six ramekins. Set aside.
  2. Now start the pannacotta. First, in a small bowl, soak the gelatine leaves in cold water to cover.
  3. Meanwhile, put the coconut milk into a pan over a low heat, adding the sugar, vanilla extract, vanilla pod and seeds. Stir until the sugar has dissolved and the mixture is gently simmering.
  4. Squeeze the water out of the gelatine leaves and add them to the coconut milk pan, still over a gentle heat. Stir until the gelatine has dissolved. Take the pan off the heat and allow the mixture to cool slightly, then stir in the yoghurt.
  5. Ladle themixture into the ramekins, and when cool transfer to the fridge to set.
  6. To serve, loosen the sides of each pannacotta with a small knife. Put a small plate on top of each one, and carefully invert to turn out. If the pannacotta is reluctant to come out of the ramekin, dip the base briefly into a bowl of hot water.
  7. Serve with blood orange segments

Coconut palm sugar

  • Coconut palm sugar comes from the buds of coconut palm tree flowers. It has the same amount of calories but is more nutritious than table sugar, and it’s sweeter, so you can get away with using less. It also contains tiny amounts of the minerals iron, zinc, calcium and potassium, along with some short-chain fatty acids, polyphenols and antioxidants. Coconut palm sugar also contains the prebiotic fibre, inulin, which may slow glucose absorption and gives it a lower Glycaemic Index then regular sugar.

    It’s worth knowing that coconut palm sugar is the same as coconut sugar, with a consistency like soft brown sugar. Palm sugar is different – it is made from the sap of the sugar palm tree (also called the date palm); it is highly processed and, like table sugar, should be avoided or restricted.
Tags:
healthy
eat well
salads
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