Makes 6 servings
- 1 can (200 g) skim (0.2% fat) condensed milk
- 75 mL reduced fat (1%) milk
- 10 g (1 sachet) gelatine powder
- 1/2 tsp grated orange peel
- 1 tsp vanilla extract
- 1 tsp cocoa powder
- 1 medium ripe banana, mashed
- 1 tsp instant coffee powder
- 1/2 tsp ground cinnamon
- 1/4 cup coconut flakes
- A few drops of red food colouring (optional)
- Place the condensed milk, orange zest, mashed banana, vanilla, cocoa and cinnamon into a pot.
- Slowly bring to a boil, stirring constantly.
- Remove from the heat.
- Combine gelatine powder and milk in a cup and stir for 2 minutes.
- Add the milk and gelatine mixture to the heated mixture in the pot
- Stir slowly for 2 minutes.
- Pour the mixture into six individual serving moulds.
- Place in the refrigerator for 45 minutes to set.
- Top with coconut flakes.
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty rating: Easy
- Serve straight from the fridge. This recipe is delicious served cold. Refrigerating food is also an important method of preventing food-borne illness.
- For extra vitamins and minerals, top each pannacotta with fresh sliced bananas and strawberries. It's one step you can take to ensure you eat enough fruits and vegetables in your diet over the festive season.
This delicious recipe is a favourite at the Shwartz family home in Perth, WA.
Nutritional analysis per serve:
|Total fat||3.12 g|
|Saturated fat||2.42 g|
|Total sugars||23.87 g|
For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.
|Modified: 11/1/2012||Created: 1/12/2011|
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Please be aware that we do not give advice on your individual medical condition,
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