I found this coconut panna cotta recipe in an allergy free cookbook. This is perfect for those of you that are allergic to dairy, or that know someone that is. But even if you do not have any food allergies, this one is worth making. We don’t have any dairy issues in our family and we still love this dessert.
Not only is it good, it is a perfect summertime dessert. This would go really good with just about any fruit that is in season. It works with berries, peaches, or even something like mangos. You could even leave the fruit off and it would still be good.
Yield: 6 servings
Coconut Panna Cotta
A simple dairy free dessert that anyone will enjoy.
Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 hours 10 minutes
Ingredients
- 3 tablespoons water
- 1 envelope (1/4 ounce) unflavored gelatin
- 1 can (14 ½ ounces) unsweetened coconut milk
- ½ cup sugar
- ½ teaspoon vanilla
- Fruit
Instructions
- Place water in a small bowl and sprinkle gelatin over the top. Mix slightly and set aside.
- Heat coconut milk, sugar, and vanilla over medium heat.
- Cook and stir until sugar is dissolved. This takes just a few minutes, but you do not want to boil.
- Remove from heat and add gelatin mixture.
- Whisk until smooth.
- Pour into custard or similar cups (you can put this in anything to firm up, but custard cups make the best presentation)
- Refrigerate for 3 hours or until set.
- You can either unmold or serve in cups.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 2g
Nutritional values are approximate and aren't always accurate.
Want to hear something weird? I think I’m allergic to coconut. I’m not joking.
Here are things that make my throat itch (they usually make me sneeze, too): vinegar, watermelon, cantaloupe, coconut, overripe bananas, and sometimes curry. The only thing a few of those items have in common is that they can ferment (or undergo a similar decaying process). I’ve never been tested; I’ve just observed this over time. Sometimes I go ahead and eat those things and live with some sneezing and itchy throat, but coconut has been worse than the rest. So I wouldn’t be able to enjoy your allergy-friendly dessert, doggone it.
@Ann Kroeker, That is interesting. I don’t think I have heard of a coconut allergy before. I think you could do the same idea with cream, or 1/2 cream and 1/2 milk. Even all milk would probably work fine. Oh and I love coconut. I am glad I am not allergic to that. My sister is allergic to all pitted fruits, melons, and bananas. Fruit allergies are no fun, because fruit is supposed to be healthy.
@Ann Kroeker, Hi Ann, I wanted to say that I’m in the same boat — many of those foods you listed also cause me to have an itchy mouth! Have you ever heard of oral allergy syndrome? My allergist and I have talked at length about this — maybe it’s something to look in to. Just wanted to throw that out there since watermelon, bananas, and cantaloupe make my lips and throat itchy too.
Thanks for your reply, Lynn, and SnoWhite, I really appreciate you mentioning “oral allergy syndrome.” Never heard of it, but maybe it could help me understand these reactions better.
I’m curious… What’s the texture like on this? Jello or pudding?
OMG We love coconut, especially me…and in the summer, I am going to try and make this dessert this week and it might just be my new favorite…I wish I could make it right now…