Coconut Cream Panna Cotta With Tossed Almonds [Bulkbites.com]

• Servings: 1
• Time: 10 minutes

I am a huge fan of my coconut cream panna cotta recipe and love the crunchy chopped almonds topping on it. I modified the original recipe by substituting milk with Greek yogurt and make it completely dairy free preparation, good for those who are allergic to lactose. This coconut cream panna cotta is a bodybuilder friendly recipe; provide them protein, omega 3 fatty acids and minerals. Coconut milk and cream is rich source of various nutrients, it has anti- carcinogenic and anti-pathogenic properties, a good source of manganese that is responsible for strong bone metabolism. It also helps in stabilizing sugar level in the blood, and boost metabolism to help fat burning process in the body. Try this recipe it is tasty, healthy and perfect for getting ripped abdominal muscles.

Nutrition

• calories: 225
• protein: 17
• carbs: 11
• fat: 12
• saturated fat: 0.1
• polyunsaturated fat: 0.01
• monounsaturated fat: 0.04
• cholesterol: 4
• sodium: 45
• potassium: 121
• dietary fiber: 0.01
• sugars: 6.83
• vitamin a: 1
• vitamin c: 0
• calcium: 97
• iron: 0
• magnesium: 0
• complex carbs: 4.16
• other fats: 11.85

Ingredients

• 1 teaspoon coconut cream
• 0.5 container Yogurt, Greek, plain, nonfat
• 1 envelope Gelatins, dry powder, unsweetened
• 10 gram Water
• 1 tsp Sweetener, syrup, agave
• 1 gram Almond Nut

Instructions

• Add little water to gelatin and set aside to dissolve.
• Take a saucepan and mix coconut cream with agave nectar, add gelatin, stir to mix.
• Whisk yogurt until smooth, add to coconut cream and mix well.
• Pour into glasses and refrigerate for 4-5 hours or until set.
• Toss almonds in a skillet over medium heat, chop them and spread on the chilled panna cotta when serve.