A truly delicious dessert for just about any occasion. This coconut panna cotta is the easiest, fail-proof and the light finish you need to cleanse your palate after any meal.
Follow our step-by-step guide into this dairy-free, sugar-free wonder with many tips and tricks!
Coconut Panna Cotta
For those who will be making this for the first time, a panna cotta is cooked cream. Although the twist everyone adds is the different flavors to the panna cotta.
Flavorings can vary from coconut in our case to pumpkin, vanilla, almonds and more.
The alternatives are endless which is why this dessert is such a favorite in many households.
Add to that, the light texture on this dessert is exactly what one needs after any holiday meal or brunch.
This gluten-free, sugar-free, keto and paleo-friendly will be a staple during the holidays, no doubt!
Yes, it sounds fancy but this coconut panna cotta is extremely easy to make.
You will find this out after you make it for the first time and it will be love at first sight. It’s so delicious and sure to impress friends and family.
In this recipe, we give you the 2 most important tips for making a delicious Coconut panna cotta.
When you know these two basic steps, you will be impressed and ready to experiment with other different flavors and toppings you can add to this dessert. Now let’s get to it!
Ingredients: 6 servings
1/2 cup cold water
1 can full-fat coconut milk
2 tbsp monk fruit granulated sweetener
1/4 tsp unflavored powdered gelatin
1 tsp vanilla or coconut extract
In a medium saucepan, start by mixing the water, coconut milk and, monk fruit sweetener. Using a hand whisk mix all the ingredients until well combined.
Once combined, slowly add the unflavored powdered gelatin and continue whisking continuously. It’s okay if you see lumps forming or not dissolving.
They will disappear once the coconut panna cotta is heated entirely)
Tip: When sprinkling the powdered gelatin allow it to sit for a few seconds and then stir gently to spread it evenly. The goal here is to ensure the gelatin does not clump.
Cover your saucepan and keep on medium heat while stirring frequently. This will dissolve any clumps of gelatin and monk fruit sweetener.
Once the mixture is of a smooth texture, remove it from the heat and add the vanilla or almond extract and continue whisking until well combined. For about 2-3 minutes.
Tip: Simmer, do not boil. That is the secret to a great coconut panna cotta. This whole process should be made on a medium-low fire while gently stirring.
Meaning, don’t go walking away while making this sweet treat!
Divide your coconut panna cotta mixture into 6 4 ounce ramekins or any small glass serving container and allow them to cool off completely.
Once they have cooled down, cover them with plastic and transfer them to the refrigerator to chill for about 4 to 6 hours to firm up.
Finally, you can serve this coconut panna cotta right out of the ramekins garnished with fresh fruit, dark chocolate syrup or you can unmold it on a serving plate and adorn it as well with your favorite toppings.
If you choose to unmold this panna cotta, be sure to use silicone molds to ensure proper transfer.
You can’t go wrong with this. For any leftovers, wrap them in plastic wrap to prevent spills or any food odors sticking to them. Bon Appetit!
Net Carbs: 2g
Fiber: 0 g
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