Thursday, July 7, 2011

Panna Cotta

I love this Italian desert. it is so versatile and delicious. So easy too! You may be able to use Stevia instead of sugar for this dish. Top with any fruit or chocolate of choice.


  • 1/3    cup coconut milk
  • 1       (.25 ounce) envelope unflavored gelatin
  • 2 1/2 cups Coconut Crème or heavy cream
  • 1/2    cup white sugar or sugar of choice
  • 1 1/2 teaspoons GF vanilla extract


  1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. 
  3. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
  4. Pour the gelatin and milk into the cream, stirring until completely dissolved.
  5.  Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Source: All Recipies/Adapted by Olinda


  1. Oli, I need to make some panna cotta! I always order it when I see it on a restaurant menu, but I've been scared to attempt it at home. Thanks for the handholding:)