Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 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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