This banana and coconut panna cotta is a healthier and adapted version of the Italian panna cotta. There is no added sugar – the dessert is only sweetened with the banana. It takes only 10 minutes to prepare, but needs to stay in the fridge between 4 to 6 hours. The quantities in the recipe here serve 2.
- 1 teaspoon of gelatin powder
- 2 tablespoons of cold water
- ½ cup of coconut milk
- 1 plain yogurt (I used the 1.5%)
- ½ teaspoon of pure vanilla extract
- 1 banana, peeled and mashed
In a small bowl, mix well the gelatin powder with the cold water to hydrate it, and set aside for 5 minutes.
In a small saucepan over medium heat, mix the coconut milk, yogurt and vanilla extract, and heat until boiling point. Remove from the heat, and stir in the banana purée.
Add the gelatin to the mixture, and mix well until dissolved. Transfer to two small serving bowls.
Let it cool covered at room temperature, then refrigerate between 4 to 6 hours until the panna cotta is set.
Decorate with some fresh fruits.