Brazil Nut Free Apple Cinnamon Panna Cotta
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 tbsp maple syrup
- ½ tsp ceylon cinnamon
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the apple compote
- 2 medium apples (about 12 oz total), peeled, cored, and cut into ½-inch dice
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ¼ tsp ceylon cinnamon
- ⅛ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
- 2
Combine the coconut milk, coconut cream, maple syrup, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.
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