CROSTATA PANNA COTTA AL COCCO Ricetta Facile - Buon'Idea

Prepare the pasta frolla by mixing together 2 eggs, 100 g sugar, 100 ml seed oil, 300 g flour, and 8 g baking powder.

Chill the pasta frolla in the fridge.

Roll out the dough and fit it into a tart pan.

Bake the crust until golden.

Prepare the panna cotta by heating 500 ml coconut milk with 100 g sugar until dissolved.

Soak 8 g gelatin sheets in cold water, then add to the warm coconut mixture.

Pour the panna cotta mixture into the cooled crust and refrigerate until set.

Spice Level:

Dietary

Allergens