Berry-lemon coconut milk panna cottas with frozen Oregon berries! Dairy-free, Paleo recipe
I had never made panna cotta at all until a few years ago, and now it's my go-to fancy-looking dessert! I'm getting creative with what I put in it, and wanted to try it with frozen berries and lemon for an extra special citrus/winter spin. (See my basic Paleo panna cotta with candied ginger here. This recipe makes a little bigger servings and of course has lemon in it! As well as the fruit integration technique (dropping berries into the dishes, but it felt fancy at the time).)
I love having a use for the frozen berries that I picked, but of course you can also buy locally grown frozen berries at specialty food stores.
Berry-lemon coconut milk panna cotta
- 1.5 cans (13.5 oz each) full fat coconut milk
- 3 tbsp honey or other sweetener (I used xylitol this time)
- 1 tsp vanilla
- 2 tsp unflavored gelatin from grassfed cows (this brand is great, or this one which has higher protein content)
- Juice of 1/2 lemon
- Zest from 1 lemon
- About 3/4 cup frozen berries (I used raspberries and blueberries--great with the lemon flavor!)
Makes 4 servings.
- Heat coconut milk into a small saucepan on low heat. Sprinkle the powdered gelatin on top and allow it to "bloom" for about 5 minutes.
- Whisk together saucepan mixture with honey or xylitol, vanilla, and lemon juice until everything is completely blended. Do not boil.
- Pour evenly into four dessert dishes or jars.
- Add not quite 1/4 cup of frozen berries of choice into dishes. Some will sink to the bottom, others will stay closer to the top.
- Cool in refrigerator about 4 hours or until completely set. Once set, distribute lemon zest on tops.
Now that winter is over I'm ready for summer again so I can pick more berries!!