Paleo | Coconut Milk Panna Cotta with Orange and Mint

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Coconut Milk Panna Cotta with Orange and Mint

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
Fresh berries if desired
My no-sugar-added blueberry sauce recipe, if desired

  • 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.
  • In a medium saucepan, pour in 1 cup coconut milk. Sprinkle the gelatin over it, and let sit 5 minutes. Then, place the saucepan over medium heat and whisk until the gelatin is dissolved and the mixture is very hot.
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