- Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
- In a small pan, heat 1 cup coconut milk over medium heat. Add honey and the gelatin-lemon juice mixture. Stir until dissolved.
- Pour the pan mixture into the blender, along with the remaining 1 cup coconut milk and raspberries. Blend at low speed until smooth.
- 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).
- 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.
- To serve, dip the bottom of 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!
- Don’t skip the sauce – it’s what elevates this dessert to “lick your plate” awesomeness.
- If you don’t want to mess around with fancy plating, you can definitely eat these in the ramekins. Just pour a little sauce on top.
- Prep Time: 10 minutes
- Category: Treats
- Method: Stovetop
Keywords: paleo, aip, gaps, raspberry coconut panna cotta