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Coconut Panna Cotta

"An stylish panna cotta, clean and tasty, perfect to put together for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream."

Ingredients :

1 cup coconut milk, divided
1 (.25 ounce) bundle unflavored gelatin
1 cup heavy cream
four tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1 tablespoon shredded coconut, or as wanted

Instructions :

Prep : 20M	Cook : 6M	Ready in : 4H30M

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on pinnacle. Let stand till softened, approximately 1 minute.
Combine ultimate coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly with out simmering for 3 mins. Add coconut flour. Continue cooking over low heat whilst stirring until easy and lump loose, 7 minutes longer.
Add gelatin combination to the cream mixture and whisk vigorously to dissolve gelatin. Remove from warmth and bypass mixture through a first-class sieve.
Wet an aluminum panna cotta mildew with water and pour in cream mixture; wetting the mildew first makes it less complicated to unmold later. Refrigerate at the least four hours.
Flip panna cotta onto a serving plate, cautiously unmold, and sprinkle the top with some coconut.

Notes :

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