Coconut Chocolate Panna Cotta with Cherry Sauce

Panna cotta is one of the best desserts. It is so quick and easy to make, and it doesn’t require baking. Panna cotta actually means cooked cream in Italian. I used coconut milk instead of cream, and it’s amazing and yummy and great for vegans and paleo eaters. It is as good as the real panna cotta with cream. Coconut milk actually contains a lot of fat, so this dessert is not exactly a low calorie meal. But fat in coconut milk is actually a good fat, and you will feel full for quite some time after eating this. And it still has less calories than regular cream that is usually used for panna cotta. If you are not a vegan, and you consume regular milk, you may want to reduce the calories by using half regular milk and half coconut milk. I don’t use refined sugar at all. When I make a healthier version of desserts, I use honey, but I always reduce it to a minimum. So I used only 2 tablespoons of honey for a whole desert, which is 4 servings. I made mine with agar-agar, but if you are not a vegetarian, you can use gelatin instead. I also added chocolate and sour cherry sauce for better flavor.

And here is a pic tutorial.

First, coconut layer.

Pouring melted chocolate into the coconut milk.

Second, chocolate layer.

And that’s how it looks on a plate.

Tadaaa!! Add cherry sauce and Coconut Chocolate Panna Cotta with Cherry Sauce is done!

5.0 from 1 reviews

Coconut Chocolate Panna Cotta with Cherry Sauce

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Amazingly Tasty

Serves: 4

Ingredients

• PANNA COTTA
• 14 oz (about 400 ml) of coconut milk
• 2 ounces (about 55 grams) of dark chocolate
• 1 tablespoon of honey
• 2 teaspoons of agar-agar.
• SAUCE
• ¾ cup (about 150 grams) of frozen sour cherries
• 1 tablespoon of honey

Instructions

1. Pour half of the coconut milk into a saucepan, add tablespoon of honey and add about a teaspoon of agar-agar. Bring to a simmer and cook for a few minutes. Pour into the molds until halfway full. Leave it to cool.
2. Pour other half of coconut milk into saucepan, add about a teaspoon of agar-agar and bring to a simmer. Cook for a few minutes, add melted chocolate and mix well. Pour into the molds on the first layer and leave it to cool.
3. Place sour cherries and a teaspoon of honey in saucepan and cook until water from cherries becomes syrup.
4. Turn molds upside down onto a plate and remove the contents. Serve with cooked cherries and syrup.

Nutrition Information

Serving size: 160 grams Calories: 233 Fat: 24 Carbohydrates: 18 Protein: 2

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