Are you ready for a delicious dessert that’s light, creamy, and dairy-free? Vanilla bean panna cotta sounds quite fancy, but is actually super simple to make and is a perfect vehicle for fresh berries. Grab your grass-fed gelatin and let’s get cooking!
Dairy-Free Vanilla Bean Panna Cotta
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
A delicious dessert that is light, creamy, and dairy-free. Vanilla bean panna cotta sounds quite fancy but is simple to make & perfect for fresh berries.
Course: Dessert
Cuisine: Italian
Dietary Need: dairy-free, egg-free, gluten-free, paleo diet, soy-free, yeast-free
Servings: 6 servings
Calories: 230 kcal
Ingredients
- 14 oz. canned coconut milk
- 2 cups cashew milk
- 1/3 cup raw honey (you can also use coconut sugar or maple syrup)
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean
- 2 teaspoons gelatin
- 30 fresh raspberries (for garnish)
Directions
- In a medium-sized saucepan, combine coconut milk, cashew milk, sweetener, and vanilla extract.
- Sprinkle gelatin over the top of the cold liquid and let it “bloom” for a few minutes. Use 2 teaspoons if you want it very delicate and melt-in-your-mouth. Use 2 1/2 to 3 teaspoons if you like your panna cotta a little bit firmer. My kids do not like the texture of jello, so I only use 2 teaspoons.
- Turn the heat to medium and warm until the sweetener is dissolved and all ingredients are incorporated. I like to use my immersion blender to make sure it’s very smooth. ***If you are using raw honey, make sure the temperature doesn’t get too hot…you don’t want to kill all of the enzymes!
- Quickly stir in your ground vanilla beans.
- Transfer the mixture to ramekins or silicone molds and place in the refrigerator to set up for a few hours. To make it easier to release the finished product, you can lightly oil the molds before you add the panna cotta.
- When the panna cotta is set up and you are ready to plate, use a knife to carefully go around the edge of the ramekin and release the panna cotta and turn it over onto a small dessert plate. If you have oiled your ramekin, the panna cotta should slide right out.
- Garnish with fresh raspberries.
Recipe Notes
Note: If you are sugar-free, you can use liquid stevia. Just add it drop by drop until you achieve your desired sweetness.
Nutrition Facts
Dairy-Free Vanilla Bean Panna Cotta
Amount Per Serving (6 servings)
Calories 230 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 13g 65%
Sodium 66mg 3%
Potassium 198mg 6%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 18g
Protein 2g 4%
Vitamin C 5.4%
Calcium 1.3%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.
See how easy that was?! Now you can delight your guests at your next dinner party or enjoy a special dessert at home with your loved ones.
xoxo,
Sherry
Sherry is a contributing writer for Whole Intentions. She resides in Southern California with her husband of thirteen years and their two precious kiddos (& neurotic chihuahua). She loves cooking, photography, chocolate, and British period movies. She has been blessed to work as a hair and make-up artist for most of her married life and dreams of expanding their family through adoption someday.A decline in health and Lyme disease diagnosis for her and her son ignited a passional for natural living and holistic health. Through lots of trial and error, and TONS of research, she has come a long way and has a passion for sharing what she has learned.She blogs about her family’s health journey, real food, holistic health, and her faith in Jesus at This House of Joy. You can also find her on Facebook, Google +, and Pinterest.
Latest posts by Sherry (see all)
- Fiesta Coleslaw - July 5, 2014
- Dairy-Free Vanilla Bean Panna Cotta - March 7, 2014
Crunchin’ Chocolate Fudge Bars
