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Ingredients
- 1 can (14 ounces or 400 mL) full-fat coconut milk
- 1 Tablespoon high-quality gelatin (like this one)
- 3 egg yolks
- 2 Tablespoons pure maple syrup
- 2 teaspoons ghee*, optional
- 1-1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 crispy bacon strips, crumbled, for garnish or dark chocolate
Details
Adapted from stupideasypaleo.com
Preparation
Step 1
1.Pour 1/4 cup of the coconut milk into a very small bowl. Sprinkle the gelatin on top and let it sit while you prepare the rest of the panna cotta.
2.In a medium pot, whisk the remainder of the coconut milk, egg yolks, maple syrup, ghee and cinnamon until they’re combined. Warm the mixture over medium-low heat for about 5 minutes, but don’t let it boil. You want to warm the mixture enough to dissolve the gelatin but not too much so that the egg yolk starts to scramble.
3.Turn off the heat and whisk in the coconut milk / gelatin mixture from step 1 until the gelatin is dissolved. Mix in the vanilla extract.
4.Pour the panna cotta into small ramekins, bowls or Mason jars. I used four 4-ounce Mason jars, like these. Refrigerate for 1–2 hours or until the panna cotta firms up. Serve with a garnish of crumbled bacon and a drizzle of maple syrup.
Change it up:
•Use homemade almond milk instead of coconut milk.
•Use honey instead of maple syrup.
•Omit the ghee if desired
won't set up as thick as a traditional panna cotta
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