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Panna Cotta is a simple, slightly sweet and creamy dessert that is a great way to get some extra gelatin in your diet. I adapted this recipe from my first cookbook Deliciously Organic. The original version uses milk and cream, so for a dairy-free version, I substituted with coconut milk. It’s a popular “girly” dessert (great for bridal or baby showers) because it’s smooth, creamy, and not too sweet. Top with seasonal berries, and you have the perfect light dessert.
Coconut Panna Cotta (Dairy Free, Grain Free, Paleo, Gaps)Serves 6
For the panna cotta:
4 cups coconut milk, divided (I prefer Native Forest or Natural Value)
2 3/4 teaspoons unflavored gelatin
1⁄3 cup raw honey
2 teaspoons vanilla extract
1 cup seasonal berries
Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.