Coconut Panna Cotta «

                                                      Coconut Panna Cotta 

                                                        will have to try this one

source: Inspiring Thee Everyday

    low carbs friendly

with my modifications

1 can coconut milk

1 cup double cream

2 tbsp xylitol

2 inch piece of vanilla bean, scraped

1 ¾ teaspoons powdered gelatin

2 Tablespoons cold water

Vanilla Fig Syrup  ( made with figs, xylitol and vanilla)

Fresh Ripe Figs 

1. In a small bowl sprinkle gelatin over the water and stir. Set aside to bloom.

2. In a small sauce pan heat the coconut milk, sugar and vanilla bean to a boil.

3. Strain coconut milk into a mixing bowl.

4. Whisk in as much as a quarter cup of the coconut milk into the gelatin to melt.

5. Pour gelatin mixture into the remaining coconut milk.

6. add double cream

7. Fill desired jars, compotes or bowls and place in refrigerator for 4 hours.

8. Serve with vanilla-fig syrup spooned over the top and adorn with fresh ripe figs.