Are you ready for a delicious dessert that is light, creamy, and dairy-free? Vanilla bean panna cotta sounds quite fancy, but is actually super simple to make and is a perfect vehicle for fresh berries. Grab your grass-fed gelatin and let’s get cooking!

Ingredients:

1-13.5 oz. can coconut milk
2 cups cashew milk
1/3 cup sweetener of choice: raw honey, coconut sugar, or maple syrup (If you are sugar-free, you can use liquid stevia. Just add it drop by drop until you achieve your desired sweetness)
1 tsp. vanilla extract
1/2 tsp. ground vanilla bean
2-3 tsp. Great Lakes Gelatin
Fresh raspberries, for garnish.

Equipment Needed:

Medium-sized saucepan
Immersion blender
Whisk
6-12 small ramekins or silicone mold(s)

Directions:

In a medium-sized sauce pan, combine coconut milk, cashew milk, sweetener, and vanilla extract.
Sprinkle gelatin over the top of the cold liquid and let it “bloom” for a few minutes. Use 2 teaspoons if you want it very delicate and melt-in-your-mouth. Use 2 1/2 to 3 teaspoons if you like your panna cotta a little bit firmer. My kids do not like the texture of jello, so I only use 2 teaspoons.
Turn the heat to medium and warm until the sweetener is dissolved and all ingredients are incorporated. I like to use my immersion blender to make sure it’s very smooth. ***If you are using raw honey, make sure the temperature doesn’t get too hot…you don’t want to kill all of the enzymes!
Quickly stir in your ground vanilla beans.
Transfer the mixture to ramekins or silicone molds and place in the refrigerator to set up for a few hours. To make it easier to release the finished product, you can lightly oil the molds before you add the panna cotta.
When the panna cotta is set up and you are ready to plate, use a knife to carefully go around the edge of the ramekin and release the panna cotta and turn it over onto a small dessert plate. If you have oiled your ramekin, the panna cotta should slide right out.
Garnish with fresh raspberries.

See how easy that was?! Now you can delight your guests at your next dinner party or enjoy a special dessert at home with your loved ones.

xoxo,

Sherry

Author information

Sherry

Sherry is a contributing writer for Whole Intentions. She resides in Southern California with her husband of thirteen years and their two precious kiddos (& neurotic chihuahua). She loves cooking, photography, chocolate, and British period movies. She has been blessed to work as a hair and make-up artist for most of her married life and dreams of expanding their family through adoption someday. A decline in health and Lyme disease diagnosis for her and her son ignited a passional for natural living and holistic health. Through lots of trial and error, and TONS of research, she has come a long way and has a passion for sharing what she has learned. She blogs about her family’s health journey, real food, holistic health, and her faith in Jesus at This House of Joy. You can also find her on Facebook, Google +, and Pinterest.

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