Checking the ingredient list, everything here is naturally clean for a whole-foods way of eating — coconut milk and coconut cream form the silky base, honey brings the sweetness, and there's no dairy or refined sugar anywhere in sight. This one is all about that bright, tropical richness meeting tart lemon and juicy blueberries. Gelatin sets the custard to a gentle, quivering wobble, while fresh lemon zest and juice cut through the coconut's sweetness for a dessert that never feels heavy. The blueberry compote gets simmered down with honey and lemon until it's glossy and jammy, then spooned over the chilled panna cotta for a gorgeous contrast of textures and colors. It's an elegant make-ahead treat that comes together in individual ramekins, perfect for dinner parties or a simple end to a weeknight meal. This one is a genuinely great fit for a Paleo table, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully bloomed and the surface looks wrinkled and matte.
Add the coconut milk, coconut cream, honey, lemon zest, lemon juice, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is steaming but not simmering — about 4 to 5 minutes. Do not let it boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
