This is the dairy free, low fodmap, version of the Espresso Panna Cotta I recently posted.
Serves 6-8 (depending on cup size)
300 ml cream of coconut
2 gelatin leaf
120 g chocolate, gluten and dairy free (I like the Kinnerton brand)
- Soften the gelatin in a bit of water
- Bring the cream of coconut to a boil, remove from heat
- Take out the gelatin and add to the coconut, stir until dissolved
- Pour the mixture over the chopped chocolate.
- Pour into small coffee cups.
- Chill 3-4 hours
It is also possible to make this with almond milk:
300 ml almond milk
3 gelatin leaves
160 g dark chocolate, dairy and gluten free
To be made the same way as the Coco Choco Panna Cotta.
