Coconut Panna Cotta
Inspiration for the upcoming cooking school - Broths & Ferments on Saturday 28th July! Dairy free Panna Cotta a delicious way to get gelatin into the diet for gut healing.
1 tsp coconut oil
1.5 tsp unflavored powdered gelatin
can of full-fat coconut milk
can of coconut cream
1/4 cup of maple syrup
1 tsp vanilla extract plus some dry vanilla pod
1/4 tsp fine salt
Coat ramekins/small bowls or glasses with coconut oil. Place gelatin in a small bowl with 1/2 cup of the coconut milk, whisk until smooth. Set aside to bloom for 5 minutes.
Place remaining coconut milk, coconut cream and maple syrup in a small saucepan over medium heat until simmering. Remove from the heat and stir in vanilla & salt. Add the bloomed gelatin and whisk until the gelatin is fully dissolved. Pour into ramekins and set in the fridge for 3-4 hrs or overnight.
To serve you can invert molds onto serving plates, a few minutes at room temperature should release the Panna Cotta from the mold. You can also remove stuck panna cotta by dunking the molds briefly in warm water before inverting. You can also serve the Panna Cotta straight in the mold.
Top with the crushed pineapple, toasted coconut, honey, or cherries, if using.