Coconut And Passionfruit Custard Pots

A dairy-free custard made with creamy coconut milk, zingy passionfruit and a hint of vanilla. Its better for you than your standard panna cotta.

The ingredient of Coconut And Passionfruit Custard Pots

• 3 egg yolks
• 300ml coconut milk
• 40g 1 4 cup agave sugar
• 1 2 vanilla bean split seeds scraped
• 1 2 teaspoon finely grated lime rind
• 3 gelatine leaves
• 60ml 1 4 cup strained fresh passionfruit juice
• 60ml 1 4 cup fresh passionfruit pulp plus extra to serve
• flaked coconut toasted to serve

The Instruction of coconut and passionfruit custard pots

• place yolks in a heatproof bowl and whisk until combined
• place coconut milk sugar vanilla and lime rind in a small saucepan over low heat cook stirring for 2 minutes or until sugar dissolves cook stirring occasionally until mixture is hot but not boiling slowly whisk hot milk mixture into yolks
• place gelatine in a bowl and cover with cold water stand for 5 minutes or until softened squeeze excess moisture from gelatine
• meanwhile strain the milk mixture back into a clean saucepan cook over low heat stirring constantly with a wooden spoon for 5 6 minutes or until the mixture starts to thicken remove from heat and stir in gelatine until dissolved transfer to a heatproof bowl place over an ice bath stirring occasionally for 10 minutes or until cooled slightly
• slowly stir in the combined passionfruit juice and pulp until combined transfer to a jug divide among 4 serving glasses place in the fridge for 2 hours or until set top with extra passionfruit pulp and sprinkle with coconut

Nutritions of Coconut And Passionfruit Custard Pots

calories: 249 277 calories
calories: 18 grams fat
calories: 14 grams saturated fat
calories: 14 grams carbohydrates
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calories: 6 grams protein
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