I don’t eat dessert too often, but when I do, I’m really not a fan of rich desserts, especially after a big meal. Instead, I prefer a fresh, light dessert to finish off a day of eating. This Panna Cotta is really easy to make and best of all, can be made ahead so serving this special dessert requires no effort at all. Perfect when entertaining a crowd.
The many health benefits of coconut I’ve written about here. Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the many health benefits of gelatin in this post about bone broth. As I’ve always stated, eating whole food sources of any nutrient is best, so consuming bone broth regularly is the most nutrient dense way to consume gelatin. But for a tasty treat, making a batch of jelly, gummies or a panna cotta is a delicious way to include additional gelatin in your diet.
Because gelatin is derived from animals, it’s essential to know you are consuming the best quality product with the least chemical loading. I’ve tried loads of different brands of gelatin and this Organic Gelatin Powder has absolutely no flavour, is easy to work with and produces failsafe results each and every time. One bag has lasted me the year of making desserts, jelly and gummies. You can find out more or shop for it HERE.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Coconut Panna Cotta with Balsamic Strawberries
- 540 ml coconut milk (2 x 270g cans) I prefer the Ayam brand (produces the best flavour and the cans are BPA free)
- 2 tsp grass-fed or organic gelatin *my preferred source above
- 85 g rice malt syrup or maple syrup (¼ cup)
- 1 tsp vanilla -powder, extract or essence
- 400 g strawberries -hulled and halved
- 1 tbsp balsamic vinegar
- 2 tbsp rice malt syrup or maple syrup
- Place the coconut milk in a medium sized pot.
- Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
- Pop on a low heat and warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning). Once the gelatin is dissolved, stir in the sweetener and vanilla until combined.
- Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
- An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
- You can serve the pannacotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
- I've also served this in one large glass bowl (like you would a trifle) for a big crowd.
- Top with berries and a few mint leaves and serve immediately.
- Covered in the fridge.