Raspberry Coconut Panna Cotta

photo of raspberry coconut panna cotta

“The Eskimo has fifty-two names for snow because it is important to them; there ought to be as many for love.”
~ Margaret Atwood

Love is Bigger Than Romance

Don’t get me wrong. Romance is wonderful, but it’s hardly the only experience worth celebrating. Love is vast, infinite, forgiving, healing, bliss-inducing, comforting, soul-awakening, soothing, energizing, deepening, absolutely beautiful, and open to everyone regardless of relationship status. If you’ve ever felt “less than” on February 14th because you didn’t have a “valentine”, or were in an unhappy relationship, than this post is for you.

Let’s celebrate love in all its forms: familial love, deep friendship, romantic love, universal love, spiritual connection, empathy, love for the stranger, our bond with animals, tough love, love of nature, and most importantly self-love. Why do I say “most importantly” for that last one? Because if we don’t truly love ourselves, it’s very hard to love anyone else, and it’s also hard to heal. When you have an autoimmune disease, the medical establishment likes to tell you that your body is attacking you, setting up a war mentality with your own body. I have another point of view. My body is not my enemy. Rather, my body is doing everything within its power to heal, and if I do the same, that’s the most powerful loving relationship of all.

This recipe is worthy of celebration, and while it’s the classic Valentine’s Day colors, it’s delicious year-round, so feel free to make it any time you want to give yourself, or someone else you love, a gift.

Recipe
makes 5 servings (in 6 ounce ramekins)

Panna Cotta Ingredients
2 cups full-fat coconut milk (homemade or additive-free)
1/4 cup fresh lemon juice
2 tsp. gelatin
1/4 cup honey
10 oz. fresh or frozen raspberries

Raspberry Sauce Ingredients
5 oz. fresh or frozen raspberries
2 Tbsp. honey
1/2 tsp. vanilla

Directions

  1. If you’re making homemade coconut milk, do that first. Set the milk aside and rinse the blender so it’s ready to use again later in the recipe.
  2. Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
  3. In a small pan, heat 1/2 cup of the coconut milk over medium heat. Add 1/4 cup honey and the gelatin mixture. Stir until dissolved.
  4. Pour the pan mixture into the blender, along with the remaining coconut milk and 10 oz. raspberries. Blend at low speed until smooth.
  5. Pour it into small ramekins. I used 6 oz. ramekins, and got 5 servings. Cover with plastic wrap and refrigerate until set (at least 4 hours).
  6. You can make the sauce in advance, or wait until right before serving: Heat the sauce ingredients in a small pan over medium heat. Use a spoon to squish the raspberries as they warm up and break down. As soon as the sauce starts to simmer, stir well and remove from heat. Strain through a fine mesh strainer. Makes approximately 1/3 cup.
  7. To serve, dip each ramekin in a bowl of hot water for about 20 seconds. Then turn them upside down onto a serving plate and gentle shake them until the panna cotta slips out of the ramekin onto the dish. Pour the sauce in a pretty swirl around the panna cotta. Enjoy!
  8. Note: Don’t skip the sauce – it’s what elevates this dessert to “lick your plate” awesomeness.

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Natural Living Monday, Fat Tuesday, Allergy Free Wednesday, Wellness Wednesday, Healing With Food Friday, Simple Meals Friday, Paleo Rodeo,

33 thoughts on “Raspberry Coconut Panna Cotta

    • Absolutely you can substitute. Since it’s not a lot of liquid, and the raspberries provide most of the flavor of the dish, you could just use cold water in place of the lemon juice. Alternately, substitute any other juice you like that you think would taste good with raspberries.

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  3. I’m confused. I’m trying to eat Paleo, yet this recipe has 1/4 cup honey. Doesn’t this contadict the Paleo “no sugar” rule? Loved your “Love is Bigger than Romance” post. I plan to share it with my single friends.

    • Paleo excludes refined sugars but allows natural sugars in moderation, with the idea that they should be eaten on special occasions, rather than daily. Keep in mind that this recipe makes 5 servings, which makes the amount of honey per serving quite small. Add to that the natural healthy fats of the coconut milk and the antioxidants in the raspberries, and you have a very healthy dessert.

  4. Oh my goodness. YUM! I made this today to bring to a dinner with friends and it was a huge hit. I used only 1 TBSP of honey in the main part of the recipe and it was delicious!

  5. Thanks so much for sharing! The recipe is excellent. Today is Valentine’s and I gave it a try and it turned out f a n t a s t i c!!! Considering my hubby loves white chocolate, I simply made a chocolate sauce instead and poured it on top and the flavors married fantastically :) I kept mine AI friendly thus my tummy was super happy too! Can’t wait to try more of your blog recipes!

    • I love that this recipe made the Valentine’s rounds, and the variation you made for your husband sounds delicious! Thanks for sharing, Alina.

  6. My belly doesnt handle seeded fruits well like blackberries or raspberries.. Maybe if I strain with a cheese cloths next time.. Do you think peaches would work as well? I have some local frozen ones from last summer..

    • Panna cotta is a very flexible recipe, so feel free to substitute other kinds of fruit. Since peaches are sweeter than raspberries, I would reduce the honey. Maybe add it a tablespoon at a time, until it tastes just right? If you try it, let me know how it goes!

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  10. My daughter is on a low amylose diet and is not supposed to eat gelatin. Is there something I can substitute for the gelatin?

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