We’ve been experimenting with some “traditional” dessert recipes by converting them to a) dairy-free when necessary and also b) making them LCHF compatible by replacing/ reducing carb content. Here’s the latest one..
Traditional Panna Cotta is usually made with cream. Here we’ve substituted coconut cream for the dairy version and xylitol for the sugar. All the rest remains the same. Of all the recipes that incorporate coconut cream, either savoury or sweet, this is definitely the one with the most “coconuty” flavour. In all our other recipes, flavours from the other ingredients help to suppress the distinct coconut flavour. That’s not the case here. Hence, if you are not a fan of coconut AND know for certain that you have no issues with dairy, then just stick with ordinary cream. Personally I think this tastes just great, especially with a few berries on top!
Ingredients (for 3 ramekins):
- 2 dl coconut cream
- 25g xylitol, fully dissolved in a small amount of hot water
- 1 teaspoon vanilla powder
- 2 gelatine leaves
Method:
1. Soak the gelatine leaves in a little cold water until soft.
2. Place the coconut cream, vanilla and xylitol into a sauce pan. Squeeze the water out of the gelatine leaves, add them into the pan and bring the mixture to a simmer.
3. Lower the heat and stir for 5 min, until the gelatine has dissolved.
4. Divide the mixture among three ramekins and leave to cool. Place in the fridge for at least an hour, until set and serve direct from the fridge.
