COCONUT PANNA COTTA

COCONUT PANNA COTTA
1/4 cup cold water *
1 packet unflavored gelatin
1 cup heavy cream
1 cup coconut milk
3/4-1 cup granular Splenda or equivalent liquid Splenda
1 1/4 teaspoons coconut extract
1/2 teaspoon vanilla

In a small shallow dish, sprinkle the gelatin over the surface of the water and let stand 5 minutes. Meanwhile, in a medium bowl, mix remaining ingredients. Place the dish with the gelatin in the microwave and cook on HIGH about 30 seconds until boiling. Stir until gelatin is completely dissolved; add to the cream mixture and stir well. Pour into six 4-ounce custard cups and chill at least 2 hours or until set. I used 3 nonstick mini bundt pans as molds. Each made 2 servings.

Makes 6 servings
Do not freeze

* If you don't have liquid Splenda, you could use 1/4 cup of Da Vinci syrup in place of the water and reduce the amount of Splenda to 1/2-3/4 cup, or to taste. I suggest using coconut flavored syrup, but vanilla or French vanilla would also be good. This will give the panna cotta more flavor, but doesn't significantly reduce the carbs.

With granular Splenda:
Per Serving: 252 Calories; 24g Fat; 3g Protein; 7g Carbohydrate; .5g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:
Per Serving: 236 Calories; 24g Fat; 3g Protein; 3g Carbohydrate; .5g Dietary Fiber; 2.5g Net Carbs

I found this recipe in a low carb magazine but ended up having to adjust a few things. They said to soften the gelatin over the cream and coconut milk, but that formed a skin which prevented the gelatin from softening. I used a little water to soften the gelatin instead. I also thought that it needed to be sweeter and the flavor was a bit weak.

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