Had guests from Singapore and this is the dessert I made for them! It will be low carb if you use stevia drops.
Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat.
Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine.
Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess water. Pour in coconut mixture. Cover. Refrigerate for 5 hours, or overnight if time permits, until set.
Place strawberries, blueberries and raspberries into a bowl. Sprinkle with remaining sugar. Cover. Refrigerate for 30 minutes.
Turn panna cotta onto plates. Serve with berries and any juice/coulis
If you want to make a coulis, you can either use frozen or fresh fruit. Add the berries into a pan, add some icing sugar and let it boil till berries are soft. Then transfer to a sieve and put the juice through.
Started Low Carb High Fat journey about a month and a bit ago, and wanted some kaya (coconut jam) to spread on my "bread". So modified a recipe that I used previously and changed to sugar to xylitol and result was great! Tasted just like proper kaya!
200ml thick coconut cream
5 eggs, lightly beaten
80 - 100 gms xylitol* 5 pandan leaves, washed and tied into a knot
1. Wash pandan leaves throughly & knot them.
2.Assemble all ingredients in a slow cooker.
3. Switch on slow cooker on high and stir mixture till sugar
thoroughly dissolves. 4. Remove cover, stir mixture from the
bottom every 30 minutes. 5. Cook for a total of 1 - 1 1/2 hours.
The kaya will be lumpy
and there will be some liquid at the bottom of the slow cooker. Dont worry
about this as once it has been blended, everything will be fine.
did not add any pandan colouring to the kaya, hence it is very light green from
the pandan leaves. But if you like you ca fry
one or two tablespoons sugar separately and stir in the caramel. Add this to
the kaya to achieve the golden colour.
My youngr grandson is gluten intolerant but he loves chocolate cake, so I thought I would try baking a gluten free cake for him.
Verdict was good from everyone!
6 oz dairy-free bittersweet chocolate, chopped
½ cup virgin coconut oil
6 large eggs
1/4 cup xylitol*
⅓ cup well-stirred, full-fat coconut milk
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
½ cup coconut flour
⅓ cup natural cocoa powder
1 teaspoon baking soda
½ teaspoon fine sea salt
Preheat oven to 350F (180C). Grease a 9-inch square baking pan (or 9-inch round, or 11x7 rectangular pan) with coconut oil.
In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in xylitol, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.
In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.
Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
Note: Original recipe asked for 1/2 cup maple syrup but as this recipe is for myself on LCHF, I have changed it to xylitol.
1. Combine 1 cup of the cream, the sugar, and salt in a large bowl
and whisk until the sugar is completely dissolved.
2. Stir in the remaining 1 cup cream, the milk, and vanilla extract.
3. Grind the sesame seeds in a clean spice grinder for about 5 seconds
until they turn into a coarse powder. Don’t grind for too long as the seeds
will turn into a paste.
4. Pour the mixture into your ice cream maker and slowly pour in the
ground black sesame. Churn according to the manufacturer’s instructions.
Transfer the ice cream to a freezersafe container and freeze for at least four
hours or overnight.
Note: The ice cream will be rock hard, but remove it about 30 - 45 mins before you want to eat it, and it will soften enough to scoop.
For those without an ice cream maker, here's how:
If you don’t have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it’s a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages