Coconut Panna Cotta with Strawberry Rhubarb Compote
Prep Time15 minutes mins
Cook Time15 minutes mins
Resting Time3 hours hrs
Total Time30 minutes mins
Servings: 4 servings (about 1/2 cup per serving)
Calories: 179kcal
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
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.
Calories: 179kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Sodium: 22mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g