Coconut Milk Panna Cotta with Orange and Mint
Gelatin’s important for gut and joint health — but I’d much rather down a mug of steaming bone broth rather than chew on rubbery, over-gelatinized panna cotta. Pro tip: If you can hold a bowl of panna cotta upside down over your head with nary a care about messing up your beautifully coiffed head of hair, you used too much gelatin in your dessert. (Or you’re a total slob. Or both.)
The amount of gelatin in this recipe ensures a creamy texture, but is not hugely significant for supplemental value. If you do want recipes that feature therapeutic levels of this superfood ingredient, please download my free cookbook The Collagen Cookbook.
Canned coconut milk — If you want a creamy panna cotta, rather than something that tastes like milk pudding, you must use the full-fat canned coconut milk. Almond/hemp/rice milk etc. lack the essential richness.
Gelatin — Gelatin sets this pudding, providing a texture similar to flan but without eggs.
Orange zest and mint — These infuse into the coconut milk before being strained out. The resulting panna cotta tastes reminiscent of a creamsicle, but without the cloying artificial sweetness of those processed treats. If you do not have fresh mint on hand, you could use 1/4 tsp. mint extract.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : empoweredsustenance.com
The amount of gelatin in this recipe ensures a creamy texture, but is not hugely significant for supplemental value. If you do want recipes that feature therapeutic levels of this superfood ingredient, please download my free cookbook The Collagen Cookbook.
Canned coconut milk — If you want a creamy panna cotta, rather than something that tastes like milk pudding, you must use the full-fat canned coconut milk. Almond/hemp/rice milk etc. lack the essential richness.
Gelatin — Gelatin sets this pudding, providing a texture similar to flan but without eggs.
Orange zest and mint — These infuse into the coconut milk before being strained out. The resulting panna cotta tastes reminiscent of a creamsicle, but without the cloying artificial sweetness of those processed treats. If you do not have fresh mint on hand, you could use 1/4 tsp. mint extract.
INGREDIENTS
- 2 cans full-fat coconut milk, at room temperature, available here
- 2½ tsp. grassfed gelatin, available here
- 3 Tbs. raw honey, available here
- zest of 1 orange
- 2 tsp. fresh mint, chopped
- ½ tsp. vanilla extract
- For serving:
- Fresh berries if desired
- My no-sugar-added blueberry sauce recipe, if desired
INSTRUCTIONS
- Have ready 4 ramekins for individual portions. Alternatively, you can set the panna cotta in a medium glass casserole dish, and scoop it out for "rustic, family-style" servings. Not as pretty, but still tasty.
- Have the coconut milk at room temperature. The coconut cream will naturally separate from the watery liquid in the cans, so use a blender or immersion blender to blend the coconut milk until smooth and creamy.
- ......................................
for full instruction please see : empoweredsustenance.com
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