Tropical Yogurt Panna Cotta
A lightened up panna cotta made with coconut milk and yogurt. A beautiful, light summer evening dessert.
Servings: 6 people
Calories: 178kcal
Ingredients
Panna Cotta
- 1/2 cup coconut milk (divided)
- 1 tablespoon gelatin
- 2 1/2 cups plain yogurt
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon ginger powder (optional - it gives it a very light ginger flavor)
Topping
- 1 large mango diced
- 1 banana sliced
- 1 tablespoon shredded coconut
Instructions
- In a small bowl, add gelatin to ¼ cup of coconut milk, and allow to soften for 1-2 minutes.
- To a saucepan, add the other ¼ cup of coconut milk, and heat over medium-high heat. Once the gelatin is softened, add the mixture to the saucepan.
- Use a whisk to break up the gelatin until it's fully mixed into the coconut milk. Bring to a boil, and allow to continue boiling for 1-2 minutes.
- Remove from heat, and mix in yogurt, shredded coconut, honey, vanilla and ginger powder.
- Divide the mixture into 4 ramekins for larger desserts, or 6 for smaller desserts.
- Let cool to room temperature, then refrigerate for at least 4 hours.
- To serve, remove from ramekins and top with fresh fruit and coconut. They are also wonderful "pudding" cups eaten just plain.
Notes
If subbing a different milk for the coconut milk, I suggest adding ½-1 tablespoons more honey. The coconut milk is sweet on it's own.
Nutrition
Calories: 178kcal | Carbohydrates: 19g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 342mg | Fiber: 2g | Sugar: 16g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 1mg