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Paleo Panna Cotta With Raspberries

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“adapted from Gluten Free Travels. Cook time includes chilling.”
READY IN:
2hrs 35mins
SERVES:
6
YIELD:
4 oz cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 1 cup of coconut milk into a medium saucepan and sprinkle the gelatin over the top. Cook over medium low heat stirring constantly until the gelatin in thoroughly dissolved (about 5 minutes).
  2. Remove from heat, add remaining coconut milk, honey (or sweetener of choice), and vanilla extract, and stir gently to combine well.
  3. Pour into custard dishes or ramekins. Refrigerate until ready to serve. It will take about 2 hours for the panna cotta to hard set.
  4. Invert onto a plate and top with raspberries and grated chocolate. To release the panna cotta from the container, place in microwave oven for about 8 seconds and then run a knife around the edge, place a plate over the top of the container and invert. If no microwave is available, dip container into a bowl of very hot water for 8-10 seconds. Be careful not to get water into the panna cotta, if using this method.
  5. Makes 6-4 oz. servings or 4-6 oz. servings.

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