Food ideas: Coconut Panna Cotta

Coconut Panna Cotta

Coconut Panna Cotta

This is my non-dairy coconutty take on a classic Italian dessert that I simply love.

Panna Cotta has always been a favourite dessert of mine, ever since I fell in love with it during a trip to Italy in my early twenties. Yet, it is a dessert that I have always found hard to master. It either wobbles too much, or doesn't wobble enough, or it just doesn't taste right or it is way too sweet.

Since moving to a more whole food way of living I have successfully adapted many traditional recipes to suit my family's various food preferences, however perfecting a dairy and refined sugar free panna cotta has proven to be quite the challenge with several epic experimental fails along the way.

However I am pleased to say that through sheer persistence and a massive desire to be able to enjoy this dessert again without the ill side effects of too much dairy and sugar, I have successfully mastered a no fail, absolutely delicious, panna cotta recipe that  is both dairy free and refined sugar free and has the perfect amount of wobble.

This recipe uses just 4 health boosting ingredients and is a cinch to make, why not try it this weekend?

Ingredients: (serves 6)

2 cans full-fat coconut milk

1/2 cup maple syrup

2 teaspoon vanilla extract or vanilla bean paste

2 1/2 teaspoon grass-fed gelatin (I use Great Lakes Gelatin)


In a small saucepan, whisk together the coconut milk with the powdered gelatin. Allow to sit for 5 minutes, to allow the gelatin to soften then add in the vanilla and gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve.

Keep an eye on it, as you don't want the mixture to boil as it will separate. Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and coconut cream. Whisk well and then divide into 6 ramekins.

Place in the fridge to set for at least 4 hours. We like to serve ours with mixed berries or diced up figs with a sprinkle of cinnamon. Delish!

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