20mins plus 4 hours setting time
1 can light coconut milk
2 egg yolks
2.5 teaspoons powdered gelatin
2 teaspoons vanilla extract
2-3 tablespoon Stevia & Monkfruit Sweetener ( or any granular sweetener of your choice)
1 teaspoon vanilla extract
1-2 teaspoons lemon juice (depending on the sweetness of your strawberries)
1-2 tablespoons Stevia & Monkfruit granulated sweetener (or any granular sweetener of your choice)
In a small saucepan place coconut milk, sweetener and vanilla essence whisk to incorporate the thick coconut cream and heat gently.
Place gelatin and egg yolks in a bowl and whisk to combine. Slowly add 4 tablespoons of the warm coconut milk to the egg yolk mixture whisking the whole time to ensure the yolks don’t scramble. Once the gelatin and egg yolk mixture is free of lumps and mixed well add it back to the warm coconut milk on the heat, whisking continuously.
Once the egg mixture is mixed in stir the mixture with a spoon ensuring that you’re scraping the bottom of the pan as you go. Its ready once the mixture has thickened to a runny custard consistency.
Pour custard into 5 small ramekins or jars and place in the fridge for 4 hours.
Dice strawberries and add all ingredients to a small pan, over a medium heat bring the mixture up to a boil stirring to ensure that the mixture doesn’t stick.
Once the strawberries have softened mash with a fork or potato masher and leave to cool.
When the panna cotta is set top each ramekin with coulis and serve.
Picture was served with 1/2 teaspoon of light canned whipped cream and 1 diced strawberry which adds 18 cals.