Panna cotta is such a magnificently versatile dessert and it could be made to suit almost every intolerance as it contains very few ingredients, one of which is gelatin – a healthy ingredient good for the bones.
The ability of gelatin to reduce inflammation, help with skin healing, aid in the improvement/restoration of gut integrity and improve sleep quality, means it is an ingredient worth incorporating into everyone’s’ diet, and this coconut and raspberry pannacotta is a delicious way to do that.
Raspberries are very notorious food – rich in vitamins and minerals, and coconut (in its many forms raw, powdered, oil, milk…you name it) it’s incredibly beneficial in numerous ways.
This recipe is egg-free, gluten-free, wheat-free, grain-free, dairy-free, nut-free, soy-free, and refined sugar-free.
- 2 teaspoon (2 packages, 22 grams,) gelatin (you can also use gelatin leaves – 3 would be fine)
- 1/2 cup warm water
- 1 400 ml can coconut milk
- 3/4 cup organic raspberries, plus some extra to serve (fresh or frozen is fine)
- 1/4 to 1/3 cup maple syrup (more or less depending on your sweetness preference. Honey or rice malt syrup are also fine)
- 1/2 teaspoon vanilla powder
- 2 tablespoons desiccated coconut, and some extra to serve
- 100 grams dark, organic fair-trade chocolate (optional topping)
- Put the warm water in a medium-sized saucepan then sprinkle the gelatin over the top and leave for 5 to 7 minutes just sitting on the counter. You want to rehydrate the gelatin so it blooms and resembles something like a clear applesauce. Blooming also ensures whatever you’re making with the gelatin (pannacotta for us!) will have a smooth consistency when it’s set
- While you’re waiting, combine the coconut milk, raspberries, maple syrup and vanilla in a high-speed blender and blend to a smoothie consistency.
- Strain the smoothie through a fine mesh strainer into a jug or bowl to remove the raspberry seeds then stir in the desiccated coconut.
- Add the strained raspberry smoothie to the bloomed gelatin then place the saucepan over a low heat and gently warm the mixture, whisking constantly for 5-7 minutes so it’s well combined and warmed through but doesn’t boil.
- Remove from the heat and pour into glasses or ramekins. I used 12 small espresso type cups, or you can make it in 4 to 6 larger ones. Place in the fridge and chill until set (about 1 to 2 hours for the small glasses and 3 to 4 hours for the larger glasses) then serve topped with a little extra desiccated coconut and fresh raspberries.
- Optional step to serve – chop the chocolate into small chunks then place in a small saucepan and stir over a very low heat until just melted. Pour a little over each pannacotta and top with some extra desiccated coconut and a fresh raspberry.
- For a low FODMAPversion: just leave out the desiccated coconut;
- For a low histamine version: replace the raspberries with blueberries;
- If coconut milk doesn’t work for you replace with your milk of choice.
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