There is no guilt in eating this Paleo/GAPS/SCD-legal coconut-milk panna cotta! You can vary it by using other berries or fruit.
Serves: 4
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients
- 1/4 cup cold, filtered water
- 2-1/2 teaspoons grass-fed gelatin
- 3-1/2 cups homemade coconut milk
- pinch sea salt
- 1/2 cup raw, local honey
- 1 teaspoon vanilla powder
- 4 cups fresh or frozen raspberries
- 2 Tbsp. raw, local honey
- 1 lemon (zested and juiced)
- 1 cup fresh raspberries (for garnish)
- 10 sprigs fresh mint (for garnish)
Directions
Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.
In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.
Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.
Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.
Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.
See Also
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