Paleo Panna Cotta With Raspberries

"adapted from Gluten Free Travels. Cook time includes chilling."
 
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Ready In:
2hrs 35mins
Ingredients:
6
Yields:
4 oz cups
Serves:
6
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ingredients

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directions

  • 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).
  • Remove from heat, add remaining coconut milk, honey (or sweetener of choice), and vanilla extract, and stir gently to combine well.
  • Pour into custard dishes or ramekins. Refrigerate until ready to serve. It will take about 2 hours for the panna cotta to hard set.
  • 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.
  • Makes 6-4 oz. servings or 4-6 oz. servings.

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