Coconut Milk and Madagascar Vanilla Bean Panna Cotta
Madagascar Vanilla Bean Panna Cotta
Panna Cotta is a classic Italian custard, traditionally made with heavy cream and refined sugar. We are taking a paleo approach to this classic by incorporating coconut milk and maple syrup. Because we infused so much incredible flavor by using our fresh vanilla beans, we were able to cut back on the added sugars and let the creamy, vanilla custard shine on its own. Topped with just a bit of fresh berries and raw honey, you’ll have a dessert that feels both decadent and difficult to make. The best news? It’s incredibly easy to make.
Your first order of business is to whisk the coconut milk to form a uniform base. Coconut milk naturally separates in the can, so our goal here is to simply blend it all back together. Next, you’ll add the gelatin and allow it to bloom. This simply means you’re giving the gelatin time to soak and soften before being heated.
While the gelatin blooms, it’s time for the fragrant, satisfying task of preparing the vanilla beans. With a sharp paring knife, slice the your bourbon vanilla pods lengthwise. The using the back end of your knife, carefully scrape the beans from the center. It’s that easy! But do not toss those pods -- they are great for infusing vanilla flavor in homemade milks and puddings. I like to toss the empty pods in a freezer bag for my next batch of almond milk.
From here, it is as easy, just heat mix and chill. You’ll combine the ingredients in a pot and heat it over medium-low. It is important to be sure to heat the mixture, but avoid a boil. Gelatin loses its ability to form a gel when heated over high heat. Be present for this step, as the mixture can go from warm to boiling quickly.
If you’re making individual servings, this mixture will go right into the molds. You can use mini tart trays or even shallow tea cups. If you’re making
You can serve these right in their molds, of for a classic presentation you can flip them out of the mold. If the panna cotta doesn’t seem to want to come loose from its mold, place the bottom in a bowl of warm water until it easily pulls from the sides. I especially love serving these out of the mold, as the vanilla beans all travel to the bottom and look absolutely beautiful when exposed. A drizzle of raw honey and sprinkling of blueberries and fresh mint and you’re on your way to creamy, dreamy, dairy-free heaven.
1 can (13.5 oz) full fat unsweetened coconut milk
3 Tbsp maple syrup
1 pod Extra Long Madagascar Vanilla
2 tsp grass fed gelatin
1 tsp blueberries
2 Tbsp mint, chopped (optional)
2 tsp raw honey to drizzle
- Place coconut milk in a bowl and whisk to combine.
- Sprinkle gelatin over top and allow to sit for 5 minutes.
- Slice vanilla bean pod lengthwise then with a paring knife, scrape beans from center.
- Transfer mixture to a small pot. Add scraped vanilla and heat over medium-low, being sure not to boil.
- Whisk to dissolve gelatin. Add maple syrup and whisk it again to combine. Simmer on low for 5 minutes, watching closely so it doesn’t boil.
- Divide into 4 molds or serving cups.
- Refrigerate 4 hours then carefully remove from molds.
- Cover with fresh blueberries or your fruit or berry of choice, shaved lemon zest then drizzle with honey. Enjoy immediately.
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