Low Sodium Dairy Free Coconut Panna Cotta

Total time4 hr 20 min

Prep time10 min

Cook time10 min

Low Sodium Dairy Free Coconut Panna Cotta

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Ingredients

4 servings

2 ¼ tsp (1 standard packet, 7g) unflavored powdered gelatin
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water
2 cans (13.5 oz each) full-fat coconut milk
3 tbsp granulated sugar
1 tsp vanilla extract
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup fresh or frozen raspberries (optional)
1 tbsp maple syrup (optional)

Instructions

1
Sprinkle the gelatin evenly over the cold water in a small saucepan and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
2
Pour the coconut milk into the saucepan with the bloomed gelatin. Add the sugar and salt. Warm over medium-low heat, whisking gently, until the gelatin and sugar are fully dissolved and the mixture is steaming but not boiling, about 4–5 minutes. Do not let it boil.

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