I know many of you don’t read my words, you look at the pictures, you scroll down to the recipe and maybe you make it. Or maybe you don’t. I get it. No offense taken. Good news for those of you in the no-words-please club, you’ll be excited for this post and maybe those in the coming few weeks. I have finals coming up and studying is of the highest priority but I can’t not create and share recipes, it’s my life blood, it’s my energy source, it literally fuels me. We’re also leaving town tomorrow, headed to Palm Springs for our wedding anniversary. I plan to sit by the pool, read my text books, study my flashcards and maybe sneak in some napping and cocktails while I am at it, too. All that said, writing words right now feels harder than any community projects, any tests and quizzes, essays or book reviews – somehow it’s weighing on me heavier than anything else.
So we’ll keep it simple today. I will tell you about this recipe and I will tell you right now that you should just trust me go ahead and make it. Done and done.
Traditional Panna Cotta is made with a lot of dairy, a decent amount of sugar, traditional gelatin (eek!) and then it’s molded. I’ve updated it with full fat coconut milk, a little raw honey (or maple syrup) and a quality grass-fed gelatin. I don’t mess with molding it, because it tastes the same and I despise silly kitchen tasks that are somewhat useless. You can try it if you want, but I say, get yourself some beautiful dishes and go that route. It’s much simpler. The Strawberry Rhubarb Compote is a classic flavor combo and it’s the perfect topping to the coconut panna cotta – a little sweet, a hint of tart and the perfect seasonal compliment to the rich, creamy panna cotta.
[print_this]Coconut Panna Cotta with Strawberry Rhubarb Compote
{gluten-free, paleo and AIP-friendly}
serves 4
- 2 tablespoons filtered water
- 4 teaspoons powdered grass-fed gelatin
- 2 13.5 ounce cans full fat organic coconut milk
- 1/4 cup raw honey or maple syrup
- pinch sea salt
- 1 teaspoon vanilla extract (alcohol-free for AIP)
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 honey (or maple syrup) and coconut milk to a medium pan over a medium heat. Whisk well to combine and allow the mixture to heat up and come to a low boil.
Reduce the heat to a medium-low, add the gelatin mixture and a pinch of sea salt. Whisk well and allow the mixture to steam, but don’t allow it to boil. You simply want the gelatin to be fully dissolved. Remove from the heat, add the vanilla extract and allow to cool for a few minutes before pouring it into your serving dishes. Refrigerate for at least 4 hours, or overnight. If storing in the fridge for over 24 hours, cover with plastic wrap, pressing the wrap gently to the surface to prevent a skin from forming.
Remove from the fridge when ready to serve. Top with the Strawberry Rhubarb Compote (below).
Strawberry Rhubarb Compote
- 1/4 cup filtered water
- 12 ounces rhubarb (about 4 stalks), trimmed and cut into 1/2-inch pieces
- 1/2 cup raw honey (or maple syrup)
- 4 fresh ginger slices, unpeeled (optional)
- 1lb fresh strawberries, hulled and thinly sliced
In a medium saucepan over medium heat, add the water, rhubarb, honey and ginger slices (if using), whisk well to dissolve the honey. Add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which should take about 5-7 minutes, depending on the rhubarb. Remove from heat and add the strawberries. Take out the ginger slices. Chill until cold. (Can be made 1 day head. Keep in the refrigerator)
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15 Responses
Beautiful! Have a great anniversary trip.
This sound super easy and yummy Beth! Gonna try it out this weekend since strawberries are on sale this week! ♥♥♥
Happy Anniversary! Thank you for the lovely post, I hope you will enjoy a very refreshing time, Your post is perfect timing my strawberry rhubarb is ready to harvest! Yeay!
Hope you have a wonderful time in Palm Springs!! What better way to study than pool side, in the sun with a nice ocean breeze 😉
I like your pot! Who makes it? Cool website too!!!
These are so stinking pretty, Beth. I love the coconut panna cotta — and the super seasonal strawb/rhub thing is my fave. <3
I like your blog.I will try this strawberry recipe soon. Thanks for sharing it 🙂
Have fun in Palm Springs and good luck on your finals! This panna cotta is beyond gorgeous as well!
can’t wait to make these beauties! totally right up my alley.
So I made this this afternoon and I have a question about the consistency. I think I did everything right! And the flavors were so great. It was in the fridge for 6 hours but was more soupy rather than custard and I’m not sure what I might have done wrong with the gelatin. Thanks for any insight!
Sam. I am both so so sorry and so grateful for your comment, I totally had a typo in my recipe which I have now changed. It should be 4 teaspoons of gelatin and I accidentally had it listed as 3 teaspoons. I am so so sorry that happened to you. I feel awful. Thank you again for letting me know and asking otherwise I might not have caught that silly typo.
Thank you for reply Beth!! No worries at all. I’m glad it prompted the fix and I’m actually grateful to hear it’s an easy change for next time. =) I’ll definitely be making it again. Thank you!
Hi Beth!
While I certainly try to read your posts and love your approach to life, health, cooking and writing I have to confess, I don’t always manage
How would you substitute the gelatin for a vegan version of this panacota? Would agar agar powder work? How much would you use?
Good luck with your studies and congrats on your anniversary!
Best and keep posting!
Lorena
Hi Beth,
Any comment to my question above? Want to try this recipe this weekend for a family get-together!
Best
Lorena
Hi Lorena I apologize, I missed your comments. So sorry. Yes agar agar should work, I would try 1 tablespoon agar agar and go from there, that should work perfectly. You can check out my friend Renee’s post for a vegan panna cotta that she made with agar agar http://willfrolicforfood.com/2016/08/vegan-vanilla-peach-panna-cotta.html
Hope that helps.