Piña colada panna cotta with coconut milk - dairy free, Paleo, real food
This recipe works so perfectly with coconut milk because of the piña colada inspiration/flavor. It's a great dairy-free, naturally sweetened dessert option and is so pretty and festive!
Read the recipe after the jump!
I actually tried this recipe multiple times with fresh-squeezed pineapple juice in the panna cotta mixture, with no success--something about the acidity in the pineapple juice, maybe? The flavor was amaaaazing, but I couldn't get the texture right/get it to set up enough. So I settled for just adding a lot of fresh pineapple on top! And the unsweetened shredded coconut mixed in the panna cotta makes it extra tropical-feeling enough.
Piña colada panna cottas with coconut milk
- 1.25 cans (13.5 oz each) full fat coconut milk
- 1.5 tsp unflavored gelatin from grassfed cows (this brand is great, or this one which has higher protein content)
- 1/4 c. maple syrup, honey, or other sweetener (3 tbsp. xylitol also works)
- 1/2 tsp vanilla
- 2 tbsp. unsweetened shredded coconut, plus more for garnish
- Chopped fresh pineapple for garnish
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 sweetener, vanilla, and coconut flakes until everything is completely blended. Do not boil.
- Pour evenly into four dessert dishes or jars.
- Cool in refrigerator about 4 hours or until completely set. Once set, top with pineapple slices and more shredded coconut.