Coconut Milk Panna Cotta Pomegranate Shots
Calories: 61kcal
Servings: 2 oz shot glasses
Ingredients
Coconut-Panna Cotta
- 2 cups coconut milk + 2 Tablespoons
- 1 cup heavy whipping cream
- 1 cup coffee creamer vanilla or coconut
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 packets unflavored gelatin .25 ounces each
Pomegranate Jelly
- 2 packets unflavored gelatin .25 ounces each
- 2 cups pomegranate juice
- 2 teaspoons sugar
Instructions
For Panna Cotta
- In a medium saucepan, bring coconut milk, both types of cream, sugar, and vanilla to a boil over medium heat, stirring until sugar is dissolved. Remove from heat and cover for 20 minutes.
- Fill a small bowl with 1/4 cup plus 2 tablespoons cold water. Sprinkle gelatin over the water and allow it to bloom (soften), 5 to 10 minutes. Add gelatin mixture to coconut mixture and whisk until combined.
- Pour a small amount into the shot glasses (about 1/2-3/4 full) and refrigerate until set, which takes about 2 hours.
- While Panna Cotta is setting, make the jelly.
For Pomegranate Jelly
- In a medium sized bowl stir together gelatin and 1/4 cup boiling water until gelatin is dissolved.
- Add juice and sugar and stir until well combined.
- Once Panna Cotta cups are set and firm, top each one with a small amount of jelly.
- Place in the refrigerator until set, which takes about 1 hour.
- Top each cup with a few fresh pomegranate seeds before serving.
Nutrition
Calories: 61 kcalCarbohydrates: 6 gProtein: 1 gFat: 4 gSaturated Fat: 3 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 1 gCholesterol: 5 mgSodium: 5 mgPotassium: 46 mgFiber: 0.01 gSugar: 6 gVitamin A: 70 IUVitamin C: 0.1 mgCalcium: 6 mgIron: 0.3 mg
