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Coconut Panna Cotta with Strawberry Rhubarb Compote

Prep Time15 minutes
Cook Time15 minutes
Resting Time3 hours
Total Time30 minutes
Servings: 4 servings (about 1/2 cup per serving)
Calories: 179kcal

Ingredients

Panna Cotta

Strawberry Rhubarb Compote

  • 1/2 cup chopped strawberries (70 grams)
  • 1/2 cup chopped rhubarb (50 grams)
  • 1 tbsp honey (0.5 oz)
  • Pinch cardamom

Instructions

  • Add the strawberries, rhubarb, honey, and cardamom to a small pot and bring to a boil over medium heat.  Continue to boil for 5-10 minutes until rhubarb and strawberries have broken down into a mash.  Set aside to cool. 
  • Scrape the seeds out of the vanilla bean pod and add coconut milk, Monkfruit sweetener, vanilla bean seeds and pod to a small pot.  Cover and bring just to a simmer over medium heat.  Remove from heat.
  • Add water to a small bowl and sprinkle gelatin into it.  Stir with a fork and whisk into coconut milk mixture.
  • Strain mixture into a container with a pouring spout, then pour into 4 serving dishes.  Place in the refrigerator to set up for at least 2-3 hours.
  • Top with strawberry rhubarb compote before serving.

Nutrition

Calories: 179kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Sodium: 22mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g