Finally! A dessert you can feel good about eating. Panna Cotta is an Italian dessert made from cream, milk, sweetener and gelatin. Rich, creamy desserts are my favorite. I love custards, puddings and creme brulee. I’ll take them over baked goods any day!
Panna Cotta is such a perfect dessert. It is simple to make, uses the nourishing food, gelatin and you can easily change the flavors based on what is in season.
This dessert uses gelatin to help it set. According to the book, Nourishing Traditions and the Weston A. Price foundation, gelatin is comprised of the amino acids, glycine and proline and it is loaded with health benefits. I only recommend this brand because it is from grass-fed cows.
Health Benefits of Gelatin
- Supports skin, hair and nail health
- Assists the liver in detoxing
- Healing to the digestive tract
- It’s full of collagen, which helps reduce wrinkles and cellulite
- Beneficial for the joints
- Reduces inflammation
- Improves immune function
- Can assist with hormone balance and weight regulation
I love the combination of coconut and pumpkin in this recipe. It makes for a delicious fall treat!
Pumpkin Panna Cotta (dairy-free)
Equipment
6 to 8 wine glasses, martini glasses or 8 ounce mason jars
Ingredients
1 tablespoon gelatin (I recommend this brand because it is from grass-fed cows)
1 cup coconut milk (Homemade or I like this brand)
2 cups coconut cream (I used this kind)
1.5 cups pumpkin puree (I used this kind)
1/3 cup honey or maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
top with coconut whipped cream and chopped almonds (optional)
- Place the milk in a small bowl and add the gelatin to it. Stir to combine and let it sit for 5 minutes.
- Heat a medium sized heavy saucepan over medium heat, add the coconut cream, pumpkin puree, honey or maple syrup, vanilla, cinnamon, nutmeg and cardamom. Whisk until well combined. About 2 to 3 minutes.
- Add the milk and gelatin mixture to the saucepan and vigorously whisk until well combined and the gelatin has dissolved. Make sure the mixture does not come to a boil. About 2 to 3 minutes.
- Remove the mixture from the heat and pour the mixture evenly into individual serving glasses. Allow it to sit on the counter top to cool slightly.
- Refrigerate until set, 6 to 8 hours.
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Since I’m not a chocolate person (which is totally a blessing, by the way– I get myself into enough trouble with this sweet tooth of mine), this looks like a dessert that’s right up my alley! Can’t wait to try it!
Hope you like it! It’s so rich and satisfying, that it’s hard to go overboard. Which is good for me, since I have no will power when it comes to treats! 🙂
Really want to try this and am wondering if you could add a print here button somehow.
Thank you for the feedback! It’s on my to-do list to add a printable recipe box. In the meantime, I’ll add a link to a printable google doc.
Is the coconut cream different than this creamed coconut (http://www.amazon.com/gp/aw/d/B00113ZZ5U/ref=mp_s_a_1_1?qid=1382120104&sr=8-1&pi=AC_SX110_SY165_QL70)? I have this one and it contains tiny pieces of the coconut meat. Is the one you recommend totally creamy containing no meat? Thanks!
The one I use is just like the stuff you get off the top of a can of coconut milk. But, the one you liked too should work too, it might just add some chunks of coconut into the dessert that would probably taste pretty good! If you try it, let us know how it works out!
Have you ever made panna cotta using agar agar instead of gelatin? I have some on hand and since it also functions as a thickener, I was wondering if it would work as a substitute. Thanks!
I have actually never worked with agar agar, so I am not positive about the amounts, but I think it should work to set the panna cotta. If you try it, let us know!
I\\’m not a pumpkin person, but love the idea of a panna cotta. Would I need to replace the pumpkin with something else, since it is such a large part of the recipe? Or could I just omit it, and flavor the panna cotta with something like vanilla bean? Thanks!
If you omit the pumpkin, substitute 1 cup of coconut cream. So, you’ll do 3 cups of coconut cream and 1 cup of coconut milk. And vanilla sounds delicious!
Just curious why you recommend the beef, needs heat to dissolve, versus the green can, which is Collagen Hydrolysate. I am sure there is a difference and a reason and just hoping you could explain, since this will be my first time ordering.
CAN’T WAIT to try this. Thank you!
The hydrolysate doesn\’t set up because it\’s been hydrolysed. So it wouldn\’t help this dessert thicken at all.
Thank you Jessica!
Hi Arsy. I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. I realize you may not have the time to join our party, but just in case, here’s the link: http://www.phoenixhelix.com/2013/11/06/paleo-aip-recipe-roundtable-2/
How much in grams of the coconut cream do you use?
I am not quite sure.. but, maybe the conversions for butter from this site could be used: http://allrecipes.com/howto/cup-to-gram-conversions/