Salted Caramel Coconut Panna Cotta

by Beth @ Tasty Yummies

Salted Caramel Coconut Panna Cotta

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.

Salted Caramel Coconut Panna Cotta

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!

Salted Caramel Coconut Panna Cotta

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.

Salted Caramel Coconut Panna Cotta

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.

Salted Caramel Coconut Panna Cotta

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.

Salted Caramel Coconut Panna Cotta

Salted Caramel Coconut Panna Cotta

{ 15 comments… read them below or add one }

1 Lily | Kale & Caramel July 29, 2015 at 7:39 am

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.

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2 angie July 29, 2015 at 11:28 am

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!

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3 Ali @ Whisk and Repeat July 29, 2015 at 1:18 pm

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! 🙂

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4 Jeri July 29, 2015 at 3:51 pm

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!

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5 joesy July 30, 2015 at 7:47 am

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

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6 cynthia July 30, 2015 at 1:18 pm

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!

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7 Tessa | Salted Plains July 30, 2015 at 8:00 pm

This is beautiful!! Your thoughts on challenges and creativity ring true. Thanks for sharing this gorgeous dessert.

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8 Sherrie July 31, 2015 at 9:59 am

The colors and the light on this post are BEYOND DREAMY!!! I’m in LOVE, xx sherrie

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9 Therese August 5, 2015 at 5:41 pm

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!

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10 aimee @ small eats August 5, 2015 at 8:58 pm

LOVE! I love how creative and inventive you are in light of what your gut has thrown at you. oxox

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11 Lisa January 9, 2016 at 8:22 am

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!

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12 Eden Passante February 25, 2016 at 2:24 pm

That sounds so unbelievably good! I love the addition of the coconut chips too!

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13 Anni March 18, 2016 at 12:55 pm

Where can look for jars like those you used on the panna cotta? Thanks

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14 Laura April 19, 2016 at 9:54 pm

They look just perfect! Love the photos! I would like to know, what size are these jars?

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15 Lauren March 13, 2017 at 6:47 pm

Wow! These look amazing!! Definitely something I will try out and let you know how they go 😀

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