Paleo Panna Cotta With Raspberries is a delightful, creamy dessert that fits perfectly into a paleo diet. Made with coconut milk and sweetened with honey, it’s a simple yet impressive treat to serve at any gathering. Top it off with fresh raspberries for a touch of color and flavor.
For those looking for substitutions, you can use different sweeteners instead of honey, but be sure to adjust the amount based on sweetness preference. Always opt for high-quality organic coconut milk for the creamiest texture. If you have allergies, consider using a different fruit or skipping the chocolate garnish, as both can be easily modified to suit various dietary needs.
Pudding & Mousse
Paleo Panna Cotta With Raspberries Recipe
Ingredients
- 2 teaspoons unsweetened gelatin
- 3 cups organic coconut milk
- 3-4 tablespoons honey (or to taste)
- 2 teaspoons vanilla extract
- 1/2 pint raspberries, organic, if available (or fruit of choice)
- dark chocolate, grated (optional garnish)
Instructions
- Pour 1 cup of coconut milk into a medium saucepan and sprinkle the gelatin over the top.
- Cook over medium low heat, stirring constantly, until the gelatin is thoroughly dissolved, about 5 minutes.
- Remove from heat and add the remaining coconut milk, 3-4 tablespoons of honey, and 2 teaspoons of vanilla extract. Stir gently to combine well.
- Pour the mixture into custard dishes or ramekins, filling them evenly.
- Refrigerate until ready to serve; it will take about 2 hours for the panna cotta to hard set.
- To serve, invert onto a plate and top with 1/2 pint of raspberries and grated dark chocolate, if desired.
- To release the panna cotta from the container, place it in the microwave oven for about 8 seconds. Then run a knife around the edge, place a plate over the top of the container, and invert.
- If a microwave isn’t available, dip the container into a bowl of very hot water for 8-10 seconds, being careful not to let water get into the panna cotta.
Part of our Homemade Pudding and Mousse Recipes collection — Part 3 of 4: