As you may have picked up from all my blog posts so far, I have a slight dairy intolerance. So I am always looking for ways that I can eat ‘normal’ food and desserts that wont give me stomach issues.
One of my favourite desserts is Panna Cotta, but the problem is it’s like a 90% milk / cream dessert.
I started playing around with coconut milk and gelatin, to see if I could make one that I could actually eat.
These are two Dairy Free Panna Cotta versions I am settled on – Plain Vanilla and then Vanilla and Acai Berry.
They are both quite yummy and have a good jiggle – like panna-cotta should. The only thing that I didn’t like about them is that the aren’t as smooth as the real deal – but they still taste good so I am willing to overlook that.
While these are vegetarian, they are of course NOT vegan as they contain gelatin.
if you make these – please let me know how they turn out?
- 400g Coconut Milk (Get the good stuff and make sure it doesn’t say ‘bleach’ or ‘bleaching powders’ in the ingredients on the can!)
- 1 heaped Tsp of Gelatin Powder (not gelatin sheets)
- 1 tsp Vanilla Extract or Vanilla Pod with seeds scraped
- 30ml Honey (not the creamed version)
- 1/2 tsp of Acai Powder (if you prefer plain vanilla, like the above pic – leave this ingredient out)
- Shake the can of coconut milk
- Pour half the coconut milk into a saucepan and stir in the teaspoon of gelatin powder and leave for 5 minutes
- Next, put the saucepan onto the stove and slowly heat coconut milk and gelatin mixture till it just starts to steam
- Take off the heat and whisk in the remainder of the coconut milk, honey and vanilla extract (if you want to do the Acai version, add in a 1/2 tsp of Acai Powder)
- Cool in the saucepan for 5 minutes
- Pour this mixture into small bowls or ramekins and cover with plastic wrap for 6 hours or overnight
- Serve in ramekin or turn out onto plate and cover with berries, custard, chocolate sauce etc.