chefsarah.ca

Ingredients

For the crust:

• 4 cups of unsweetened coconut- toasted
• 1/2 cup coconut oil- melted
• 2 tbsp coconut sugar
• 1/4 cup coconut flour
• For the Coconut Panna Cotta:
• 1 3/4 cups coconut milk (fresh made is ideal for this recipe.)
• 2 tbsp maple syrup (more may be needed if using canned coconut milk)
• 6 sheets of gelatine

Method:

For the crust:

1. Combine coconut with sugar and oil. Mix thoroughly. Add flour. Mix thoroughly again.
2. Let mixture rest for 10 mins or so for the flour to soak up the oil. Mix again. Check if oil is absorbed and if some remains mix again and let rest another 10 mins. (See the photos!) Repeat until most of the oil is absorbed.
3. With your fingers lift the coconut mixture out of the pan and press into a springform pan that has been lined with parchment.
4. Put it in the fridge with a plate underneath in case any excess oil seeps through the cracks.
5. Chill a few hours.

For the Panna Cotta:

1. Bloom gelatine in cold water.
2. Melt sheets in 1/4 cup hot water.
3. Add coconut milk and maple syrup.
4. Skim any foam and pour into crust.
5. Skim any bubbles once more.
6. Chill overnight.

Enjoy!