Panna Cotta Coco-Chocolate
- 30 cl of coconut milk
- 40 cl of coconut cream
- 1/2 c. to c. agar
- 2 tbsp. to s. coconut syrup
- 2 tbsp. to c. vanilla
- 80 g of dark chocolate
- 10 cl of almond milk
- 2 tbsp. to s. coconut sugar
- 3 c. to s. grated coconut
Mix the agar-agar in the milk and coconut cream.
Add coconut syrup and vanilla.
Bring to a boil and cook for 2 minutes turning.
Remove from fire.
Divide the cream in verrines and let cool in the fridge 2 hours.
Melt the chocolate over low heat with the 10 cl of almond milk and the sugar.
Add the grated coconut while mixing.
Pour the chocolate sauce over the panna cotta.
Keep refrigerated until tasting.