PALEO LOW CARB COCONUT PANNA COTTA

These delightful Paleo and Low Carb Coconut Panna Cotta are the perfect light desserts for the dairy and sugar free.  Made with coconut milk, gelatin, and stevia, they’re a really simple pudding that can be made to look fancy, taste amazing, and still not be too heavy on the waistline.  Read on to find out how to make these delectable coconut desserts.

Sometimes living a paleo and dairy free, low carb or sugar free life we miss out on so many creamy and delicious desserts.  Throw in being gluten free and you’ll never have an option on any dessert menu!  That’s why whenever I go to a dinner party I will always offer to make the dessert, so as not to stress out the host to make something I can eat, but also to show my friends that we can have yummy and healthier desserts without all the gluten, dairy, and sugar. 

This Coconut Panna Cotta recipe really is the perfect little pudding to impress your friends.  It’s light on the stomach, looks a little fancy, and tastes a lot more-ish!  And even better is that it’s so easy to make!  Just 10 minutes to prepare it and the rest is just waiting for it to set!
 
I won’t take all the credit for this recipe as I adapted it from Downshiftology  to make it low carb and sugar free by substituting the honey for stevia.  And she inspired this luscious presentation.  Doesn’t a drizzling compote just make you drool!
 
So here’s my modified recipe for a Paleo Low Carb Coconut Panna Cotta with Raspberry Compote. 


SERVES: 4       PREP TIME: 10 mins     CHILL TIME: at least 4hrs      TOTAL TIME: 4hrs 10 mins

INGREDIENTS:
PANNA COTTA

• 1 can full-fat coconut milk

• 2 tsp stevia (or 2 tbsp honey/agave)

• 1 tsp vanilla extract or seeds from 1 vanilla pod

• 2 tsp gelatin powder or 3 gelatin leaves

• 1 tbsp water

• 4 ramekins greased with coconut oil

 
RASPBERRY COMPOTE

• 1 cup fresh or frozen raspberries thawed

• 1 tsp stevia (or 1 tbsp honey/agave)

 
DIRECTIONS:

1. Bloom the gelatine by placing the water into a small bowl, sprinkle the gelatine on top and let it sit for 5 minutes (if using leaves follow the instructions on the packet).

2. Using a small saucepan, heat the coconut milk on a medium low temperature, stirring in the honey and vanilla extract

3. Bring to a low simmer and add the gelatine, whisking until completely dissolved

4. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours if not overnight.  Or if in a hurry, place in the freezer for 2 hours and chill in the fridge before serving

5. While the panna cotta is chilling, make the raspberry compote.  Cook the raspberries and honey on a medium low heat for 3-5 minutes until the fruit starts to break down and produces a syrup.  Remove from the heat and allow to cool 

6. To remove the panna cotta from the ramekin.  Slide a knife or spatula around the edge of the ramekin, and then place the ramekin in a shallow bowl of hot water for 10-15 seconds.  This will warm the base of the ramekin to loosen the panna cotta from the bottom. Then turn out onto a plate

7. Drizzle the compote over the panna cotta and serve immediately

 
Alternatively you can serve it still in the ramekin with a layer of compote on top.  It doesn’t look as fancy but still tastes amazing anyway you serve it.