Low Histamine Dairy Free Coconut Panna Cotta
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Learn more →Ingredients
4 servings
- 2 ¼ tsp (1 standard packet, 7g) unflavored powdered gelatin
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 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)
Can be omittedfresh or frozen raspberries
- 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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