We had dinner recently with some friends who are allergic to gluten (him) and dairy (her). I made this just like my regular panna cotta but subbed coconut milk for the half and half. It was delicious. I topped it with some mango puree (one really ripe mango whizzed in the blender, which was plenty for 10 servings). It was delicious and a perfect summertime dessert with all the tropical flavors.
Coconut Panna Cotta
Serves 8-10
2 cans full fat coconut milk, well shaken
1/2 c sugar or other sweetener
1 T gelatin
1 T vanilla
1/4 c water
Grease 8 ramekins or a deep pie plate.
Dissolve gelatin in water and stir til well mixed. Set aside to soften. In a saucepan, gently heat the coconut milk and sugar until sugar is dissolved. Remove milk mixture from heat and stir in vanilla and gelatin. Pour into dishes. Refrigerate at least 4 hours until well set. Serve chilled with mango puree or berries.
Calories: 194, Carbs: 12g, Fat: 15 g, Protein: 2 g
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