Creamy Coconut Vanilla Panna Cotta with Fresh Blackberry Compote
Craving elegant dairy-free italian dessert set with grass-fed collagen gelatin and sweetened with honey.? Silky, melt-in-your-mouth Italian panna cotta made with full-fat coconut cream, grass-fed gelatin, pure vanilla bean, and topped with tart blackberry compote.
Prep Time
10 Mins
Cook Time
5 Mins (Chill 3 Hrs)
Total Yield
4 Servings
Difficulty
Easy
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100% Grain-Free & Primal
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Ingredients
- 1 can (13.5 oz) full-fat coconut cream
- 1 tbsp grass-fed unflavored gelatin powder (Great Lakes)
- 0.25 cup cold water (to bloom gelatin)
- 2.5 tbsp raw unfiltered honey or pure maple syrup
- 1 tsp pure vanilla bean paste
- 1.5 cups fresh organic blackberries simmered with 1 tbsp lemon juice (for compote)
Step-by-Step Instructions
- Step 1: Sprinkle gelatin powder over 0.25 cup cold water in a small bowl; let bloom for 5 minutes.
- Step 2: In a small saucepan, warm coconut cream, honey, and vanilla bean paste over medium heat until steaming (do not boil).
- Step 3: Remove from heat, add bloomed gelatin, and whisk vigorously until gelatin is completely dissolved.
- Step 4: Pour mixture into 4 ramekins or dessert glasses. Chill in refrigerator for at least 3 hours until set with a gentle wobble.
- Step 5: Simmer blackberries with lemon juice for 5 minutes to create compote; spoon warm or chilled compote over panna cotta before serving.
Nutritional Breakdown (Per Serving)
Calories
220 kcal
Protein
4g
Healthy Fats
18g
Net Carbs
10g
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