Light Coconut Pannacotta with Mango Jelly and Pineapple Ice

9 Ingredients

1

Method

1.

In a large pot place coconut flavoured carnation milk, lime juice and palm sugar and bring to the boil
2.

Stir in agar agar and strain. Set aside
3.

In a large pot place mango puree, orange juice, water and palm sugar and bring to the boil.
4.

Add agar agar and whisk as above. Set aside
5.

Pour half the coconut mixture evenly into 15 small glasses
6.

Place in fridge and allow to set
7.

Once set, pour half the mango mixture on top and evenly into the glasses.
8.

Place in fridge and allow to set
9.

Repeat last 4 steps with remaining mixture – you will have a layer of coconut, mango, and coconut finish with mango.
10.

Allow to set
11.

Serve with iced fresh pineapple and fresh mint

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 157kj
Fat Total 2g
Saturated Fat 1g
Protein 7g
Carbohydrate 29g
Sugar 26g
Sodium 89mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• The dish is relatively high in carbohydrates but these are OK in moderation

• The evaporated milk provides a good source of calcium

• Moderate source of antioxidants from the mango and orange juice

• Still low in fat due to use of light evaporated milk

• Using coconut milk rather than 'real' coconut cream cuts down on the bad fats (ie saturated fat found in coconut milk)