I love to create colourful desserts for special occasions and with Christmas coming it’s time to break out the red and white theme again. With strawberries, raspberries, blueberries (and other berries) being in season it makes it pretty easy to do.
This coconut milk pannacotta, was a hit at our Real Food W orkshop last week and I’m sure it will be at any of your special occasions. A totally paleo dessert…and your non-paleo friends won’t even notice. They’ll just be impressed with your creativity.
- 800ml coconut milk (that’s 2 x 400ml cans)
- 4 Tabsp raw, unfilltered honey (You could easily use less)
- 2 teaspoons vanilla
- 2 ¼ teaspoons (quality, grass fed) gelatine (You can get this at GPA Wholefoods and Kehoes Kitchen)
- Pour half the coconut milk, honey and vanilla into TM bowl and warm. 5 minutes – 70°C – speed 3
- Put gelatin into about 50 mls of remaining coconut milk and let sit for 3-5 minutes to soften
- Add gelatin to warm milk. Blend for 5 minutes – 70°C – speed 3
- Add remaining milk and blend for a few seconds
- Pour into serving dishes and set in fridge
- Serve with mixed berries or fruit of choice
All of this can be done in a saucepan on the stove top. Take care to heat the coconut milk gently and not let it get too hot.
The topping in the pictures here is:
- ½ cup frozen mixed berries set out to thaw
- Mash with a fork
- Pour about 2 teaspoons of mashed fruit on top of set pannacotta
- Top with half a fresh strawberry and a sprig of mint for a touch of green decoration
So there you have an easy to make, nutrient rich dessert for Christmas. You can even make this one well ahead of time. I found that it keeps in the fridge for about a week. If you make it in ready to serve bowls and want to keep it for a while, make sure to cover them. You can also simply pour this into a dish and set, like a jelly.
(A special thanks to `ThermoMic‘ for the great photo for this recipe.)