This Coconut Panna Cotta, is oh so simple and quick to whip up. Dairy-free and Diabetic friendly, is more reason to enjoy this tropical flavoured dessert.
NOVEMBER is DIABETES AWARENSS MONTH. And the 14TH of NOVEMBER, TODAY, is WORLD DIABETES DAY. I was recently challenged on Instagram, by a local radio DJ, Safeera Kaka from Channel Islam International, to share a diabetic friendly meal. This is one challenge, I gladly participated in, SHUKRAN Safeera.
Growing up, diabetes has always been a much talked about illness. We would always hear of an adult refer to someone having “SUGAR”. As funny as that sounds, it seemed the easiest way for people to describe what their illness was about. Diabetes, has a long history within the generations in my family, like many other South African Indian Families. Statistics show that almost 3.5 million South Africans suffer from diabetes, and another 5 million are pre-diabetic. Sadly, due to a stronger genetic disposition, some 12 percent of the South African Indian population suffer from this dreaded disease.
Diabetes can be controlled by early detection and proper medical management of it, as well as by making good food choices and practising an overall healthy lifestyle. Dessert is always given a bad name, but today I share this Marsay Family Favourite Dessert, that is not only diabetic friendly, but would work great if you on a more rigorous diet plan, like Paleo or banting.
So, I challenge YOU to give this Coconut Panna Cotta recipe a try soon. Even if you are not diabetic, or not following a specific diet, Now here is more reason why dessert should always be enjoyed first.
WHAT IS PANNA COTTA??
This is a traditional Italian Dessert, which means “Cooked Cream”. One of the most simplest of desserts to date, it simply entails, sweetening cream that is cooked on low together with gelatine and flavourings, before being molded. Serving suggestions can vary from anything like fresh fruits, a coulis or even chocolate or caramel sauces. In this recipe today, I have served the coconut panna cotta, with a simple macerated strawberries , slices of kiwi and toasted coconut flakes. You can opt to use more berries, or another type of berry.
Now, Head on into your kitchens, and whip up this creamy coconut panna cotta I look forward to hearing from you, and please do not forget to rate this recipe further down the blog post.
HAPPY “DIABETIC-FRIENDLY DESSERT” MAKING LOVELIES
You have to also try this Diabetic-Friendly sweet treat … Gluten-Free Chocolate Pancake
Coconut Panna Cotta-Marsay Family Favourite (Dairy-Free / Diabetic Friendly/ Paleo/ Banting)
Author: Foodeva Marsay (@foodeva_marsay)
800 ml (2 cans) Coconut Cream
1/4 teaspoon Almond essence/extract
1/4 -1/3 cup Xylitol (or any sugar substitute)
3 teaspoon gelatine granules
2 tablespoons hot boiled water
~ dissolve the gelatine granules in the water and add it to 1/2 cup of coconut cream
~ microwave this mixture for a few seconds until coconut cream just bubbles
~ Add the rest of the ingredients to a saucepan, and gently heat, on stove top, on low heat.
~ also add in the warmed 1/2 cup coconut cream/gelatine mixture to the saucepan.
~ Warm gently until the cream is mildly hot but not boiling.
~ Blitz this coconut cream for a few seconds, using a blender/hand held blending stick
~ If you plan on serving coconut panna cotta unmolded, then Prepare dessert molds, by coating it with coconut oil or non stick spray, before Filling.
~ Or simply Add the prepared panna cotta to single serving glass jars or bowls
~ Allow to set in the refrigerator for 4-5 hours or overnight, before serving.
~ Serve with macerated strawberries or a mix of berries, and a scatter of toasted coconut. You could also serve this with a mix of tropical fruits cut up.
* To make Macerated Berries, Slices or Cut up Berries, and sprinkle 1-2 teaspoon of Xylitol. Mix well and allow to rest in fridge until needed.
NOTES by FOODEVA MARSAY
> For the molded panna cottas, you can add another teaspoon of gelatine, I like panna cotta to have a slight wobble to it, and not set too firmly like jelly.
> You can opt to use half coconut milk and half coconut cream
> Adjust the Xylitol/Sugar Substitute According to your taste. I started off with 1/4 Cup and Gradually added more.
> To make this as a regular panna cotta … simply use fresh cream instead of coconut cream and flavour with vanilla extract or a vanilla pod as the cream warms. You Can also use Regular Sugar if your diet allows it, and once again adjust to your personal sweetness preference.
TIPS TO UNMOLD PANNA COTTA (@foodeva-marsay) :
> Remove the folded panna cotta from the refirgerator at least 10 mixtures before serving
> Gently run the tip of a sharp edged knife along the top edge of the panna cotta.
> Carefully Invert onto a serving plate. If the panna cotta does not easily release, then, add warm water to a casserole , and insert the molds into it for a few seconds. Then remove, wipe the mold dry to prevent water dripping onto your serving plate, and gently invert the panna cotta. It is best to position the serving plate onto the panna cotta molds, before inverting.
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