Coconut Yoghurt Panna Cotta with Stewed Rhubarb

Posted: July 15, 2017

When it comes to desserts, it should be a little indulgent, but I still like mine healthy. This is the perfect combo. It is packed full of healthy fats, gut loving probiotics and gelatin and fruity goodness, plus it is a really elegant dish to serve to friends and family.

If dairy isn’t an issue for you, you can use normal full fat yoghurt and milk for this recipe, but I love the flavour of the coconut for this one.

 

 

 

Coconut Yoghurt Panna Cotta and Stewed Rhubarb
: Dessert
Servings: 4 serves
Ingredients
Coconut Yoghurt Panna Cotta
  • 1 cup Coconut Yoghurt
  • 1 cup Coconut Milk
  • Β½ tsp Vanilla Powder
  • 1-2 tbsp Maple Syrup or sweetener of choice
  • 1 tbsp Gelatin Powder
Stewed Rhubarb
  • 300-400 gm Rhubarb cut into inch pieces
  • 1-2 tbsp Coconut Sugar
  • 1 cup Water
Instructions
  1. Add ingredients for the stewed rhubarb into a pan and heat on stove on a low simmer for 15-20 minutes. Allow to cool (make the night before).
  2. Grease 4 ramekins or glasses (I use macadamia oil). Place milk in a pan on the stove and heat gently for 5 minutes. Mix in gelatin and allow to bloom. Add sweetener and vanilla and stir until gelatin has dissolved.
  3. Take off the heat and stir in yoghurt.
  4. Pour mix into molds.
  5. Place in the fridge for 4 hours or overnight.
  6. Serve with stewed rhubarb and pistachios.
Recipe Notes

Note: If you would like them a little softer, you can reduce the gelatin slightly. If you are making for gut health, you can add a bit more gelatin.

 

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