Watermelon and Pineapple Panna Cotta

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Crust:
• Chocolate Vegan Cookies Chocolate Vegan Cookies 50g 1/2 cup
• Coconut Flakes Coconut Flakes 1 tbsp 1 tbsp
• Pitted Dates Pitted Dates 80g 1/2 cup
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Panna Cotta:
• Coconut Milk Coconut Milk 250ml 1 cup
• Pineapple Pineapple 1/2 1/2
• Watermelon Watermelon 1/2 1/2
• Agave Nectar Agave Nectar 1 tbsp 1 tbsp
• Agar Agar Powder Agar Agar Powder 2 tsp 2 tsp
• Jelly:
• Raspberries Raspberries 200g 1 & 1/3 cup
• Water Water 75ml 5 tbsp
• Agar Agar Powder Agar Agar Powder 1 tsp 1 tsp
• Decoration:
• Physalis Physalis 40g 1/3 cup
• Almonds Almonds 55g 1/3 cup

Instructions

1. 1.Note: For this recipe, keep you coconut milk in the fridge the night before cooking.
2. 2.Biscuit: Put everything into a blender until you get a dough you can handle. Now place the mixture into dessert glasses. Cool in the fridge.
3. 3.Panna Cotta: Place the pineapple and the watermelon into a skllet and put on the stove to sauté. Add the agave syrup and the agar agar while you stir for 1-2 minutes. Then remove from the stove and let cool.
4. 4.Now open the can of coconut milk, and we want to use only the cream (the cream collects in the upper part of the can on top of the water).
5. 5.Place the coconut cream and the pineapple/watermelon mix into a blender and blend until you get a uniform cream. Pour the cream into the glasses as a second layer. Reserve in the fridge.
6. 6.Jelly: Add the raspberries to a saucepan, add the water and cook for 5-6 minutes. Stir and add the agar agar towards the end of the 5 minutes.
7. 7.Let cool for 5 minutes and then apply this third layer into the dessert glasses. Cool in the fridge for at least 4 hour until your jelly is firm.
8. 8.Once chilled, peel and chop the almonds and use as well as physalis to top the panna cottas. Enjoy!

Nutritional Information

• Calories:
  190
• Fat:
  10g
• Sodium:
  17mg
• Carbs:
  25g
• Sugar:
  16g
• Protein:
  3g