Eosinophilic Esophagitis Friendly Dairy Free Coconut Panna Cotta
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Learn more →Ingredients
4 servings
- 2 ¼ tsp (1 standard packet, 7g) unflavored powdered gelatin
- 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
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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