Add saltiness to any sweet and I simply cannot pass it up. Salted caramel anything, now that is just swoon-level obsession. I just can’t even begin to imagine not indulging. Sadly, however, most times, I have to.
When you are mindful of what you eat, whether it be that you prefer, or are forced to avoid things like gluten, dairy and refined sugar, a lot of times that means deciding to go without things that you truly love and would love to partake in with everyone else. It’s not because you don’t want to treat yourself or indulge a bit, more so it’s rarely worth the surely guaranteed repercussions. So often these days I see posts on social media where folks that are without dietary challenges, making blanket statements like “oh just eat it, you only live once” or something to that effect. Whether you believe in reincarnation or not, I feel like in this one life I am certain I have to live, I no longer want to spend it with a stomach ache. I don’t want to walk this earth with a bloated belly, chronic headaches, achey joints or a cloudy brain. Call me crazy!
I have found the beauty of this life lies within the challenges. This is where the magical and epic creation happens. What a better use of our energy, am I right? I’d actually much prefer to constantly be finding myself getting creative out of a need, rather than falling into complacency and monotony. I have discovered some amazing things about myself and the world within these challenges and needs.
From a craving for salted caramels and creamy, dairy-rich panna cotta, this gorgeous dessert was born. I first made it while I was smack in the middle of the autoimmune protocol, my life littered with a long list of restrictions. It made an otherwise challenging day, a bright one. A day worth dancing around the kitchen.
This salted caramel coconut panna cotta is dreamy, it’s magical. It’s rich, creamy and sweet with that touch of salty goodness I live for. Coconut sugar has a natural caramely flavor already on it’s own, but cooked down with a little maple syrup and the coconut milk, which takes on a buttery tasty, it’s all just perfection. This dessert is rich and sinful, but fear-not, you can indulge not just guilt-free, but with all the added benefits of the gelatin too, including it’s gut healing properties, among many other things.
{gluten-free, paleo and AIP-friendly with vegan option}
serves 2-4, depending on the serving dish size
- 2 tablespoons water
- 2 teaspoons powdered grass-fed gelatin*
- 1 13.5 ounce can full fat organic coconut milk, divided
- 1/4 cup organic coconut sugar
- 1/4 cup maple syrup (or honey)
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract (alcohol-free for AIP)
- a sprinkle of coarse sea salt for serving, optional
- toasted coconut chips for serving, optional
Pour the water into a small bowl and sprinkle the gelatin over top and let sit for 10 minutes so the gelatin can bloom.
Meanwhile add the coconut sugar and 1/4 cup of the coconut milk over medium heat. Whisk well to combine and allow the mixture to heat up and begin to boil, don’t stir too much, but don’t allow to burn. Heat until the coconut sugar has dissolved and it has slightly thickened, about 5 minutes. Then add the remaining coconut milk, maple syrup and sea salt to the saucepan with, whisk well to remove all lumps in the coconut milk and bring to a low boil.
Reduce the heat to a medium-low, add the gelatin mixture. Whisk well and allow the mixture to steam, but don’t allow it to boil. You simply want the gelatin and the coconut sugar to be fully dissolved.
Remove from the heat and add the vanilla extract.
Pour the mixture into 4 small serving dishes and place in the fridge. Allow to set for at least 4 hours before serving. Top with coarse sea salt and toasted coconut chips.
For a traditional panna cotta, serving style, pour the mixture into very lightly greased shallow ramekins or other serving dishes, chill the 4 hours, as directed. When serving, place the chilled dishes into a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. It should slide right out, you can also run a thin knife along the edge. Serve immediately.
FOR VEGAN: try using 2 teaspoons agar agar powder instead of gelatin (you may have to play with this ratio, this isn’t something I have tested)
[/print_this]
17 Responses
This is gorgeous, Beth! I can almost taste the texture, and that color? Swoon. I love the place of excitement and desire out of which this was born, and I can’t wait to try it.
OMG this looks so yummy! Thank you for the gelatin alternative. For some reason gelatin makes my joints ache and I feel like I was thrown under a bus. I have never heard or tried agar agar powder, but will let you know how it goes. Thank you!
I haven’t actually tried panna cotta before, but I love how you used coconut milk instead of the heavy/whipping cream. Next time I make dessert, I might just have to try something new, like this! 🙂
This looks amazing!! I could not agree with you more on your outlook on LIFE!! I see my challenges as life’s greatest opportunities. I do not always have the support system that shares my vigor for living…Healthy and Happy and bonus it is through FOOD! I and my youngest adult son love to experiment in the kitchen. These are some of my most valued moments. Keep doing what you are doing. I just found you and couldn’t be happier!
what can i use instead of coconut sugar and honey or syrup, my husband can’t have due to diabetes. we only use erythritol. Any idea tanks so much for your beautiful desserts
Oh my gosh, Beth — this is incredible. Those photos are stunning and these could not be more perfect. Love your thoughtful words and the fact that you were able to create this despite your restrictions — they’re total beauties. Thank you for sharing these!
This is beautiful!! Your thoughts on challenges and creativity ring true. Thanks for sharing this gorgeous dessert.
The colors and the light on this post are BEYOND DREAMY!!! I’m in LOVE, xx sherrie
This was so easy and very tasty. Did you have a little layer of fat on top of each ramkin? I’m not sure if I didn’t do it right or this is just the natural properties of a full fat coconut milk custard. Thanks so much for a great treat!
LOVE! I love how creative and inventive you are in light of what your gut has thrown at you. oxox
These are so yummy! Perfect texture (which I’ve found is sometimes an issue with coconut desserts) and fabulous flavor. Very simple and easy to make as well, I added the vanilla at the wrong time and probably didn’t cook it long enough in the first step but they still turned out wonderful!
That sounds so unbelievably good! I love the addition of the coconut chips too!
Where can look for jars like those you used on the panna cotta? Thanks
These are Weck tulip jelly jars, from Germany. They’re available on Amazon.
They look just perfect! Love the photos! I would like to know, what size are these jars?
This looks so good! What a fun dessert to make for a crowd or just enjoy yourself!
Thanks for sharing! Does it keep long?