Tropical Coconut Panna Cotta

Allergens

None

Ingredients

• 1 cup full
• fat coconut milk
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 tablespoon unflavored gelatin
• 1/2 cup unsweetened almond milk
• 1/2 cup raspberries, fresh or frozen
• 1/4 cup shredded coconut, toasted

Instructions

1. In a small bowl, whisk together the gelatin and 1/4 cup of cold water until fully combined. Set aside for 5 minutes to soften.
2. In a saucepan over medium heat, combine the coconut milk, honey, vanilla extract, and softened gelatin mixture. Stir constantly until the gelatin is completely dissolved and the mixture begins to steam, but not boil. Remove from heat.
3. Whisk in the almond milk and stir until fully combined. Strain the mixture through a fine mesh sieve into a measuring cup to remove any lumps.
4. Divide the mixture evenly between two serving glasses or ramekins, and refrigerate for at least 4 hours or overnight, until set.

Chef’s Insight

This dessert is perfect for a Paleo diet as it uses coconut milk and almond milk instead of dairy products.

Notes

Adjust sweetness as needed by adding more honey or another preferred sweetener.