Keto Toasted Coconut Panna Cotta Tart

I'm feeling inspired today. I just happened to of found one of my recipe books from when I was a chef. And when i say found, I do mean its been in the same place for over 10 years and I haven't ever had the urge to look through it, until today. 

I stumble across my old Toasted Coconut Panna Cotta recipe and it brought me back to the many times i've made it, which hasn't been for a very long time, and remembering the smooth toastiness of the coconut (which is big for someone who doesn't like coconut) mixed with the gentlest of cream feeling in your mouth, i remember the first time i tried it like it was yesterday. 

Anyway, I was about to start writing this recipe here but then i thought, why not change it up a little and make it a tart?

Mel Pea - Making shit up since 1990!

What you'll need- 

For the Base

100g Almond meal 

15g Melvia

30g Melted Butter

For the Panna Cotta 

400ml Almond Milk

600ml Cream

80g Melvia

350g Toasted Desiccated Coconut 

2x Titanium Gelatine Sheets

100g Toasted Coconut Shavings (for garnish)

What to do-

in a bowl, mix together the almond milk, cream, Melvia and toasted desiccated coconut. 

If your coconut isn't toasted, pop it in the oven on a flat tray at about 160°C for 15 minutes, tossing it around every 5minutes. 

Put all these ingredients into a pot and scorch them, meaning bring them to heat but do not boil it. 

Leave this to infuse for 1 hour.

While thats infusing, pre-heat your oven at 140°C

Mix all base ingredients in a bowl really well. 

Press out into a greased pie tin and pop it in the oven for 25 minutes.

Once your Panna Cotta is infused, pass the mixture through a strainer (or what we call a chinois "SHIN-WAH") and squeeze out as much liquid as you can. 

Soak the gelatine sheets in some cold water for 5 minutes, until soft and add them to your Panna Cotta. If your mixture is no longer warm, heat it a little to dissolve the gelatine properly. 

Now we are ready to bring the two together!

Gently pour the Panna Cotta into the cooked tart shell and pop it in the fridge for at least three hours.

When you are ready to eat it, garnish with some toasted coconut shavings and enjoy!