Strawberry Lime Dairy Free Panna Cotta
I first had panna cotta when I was in Florence, Italy over a decade ago. How I miss those decadent Italian desserts! Panna cotta is traditionally made with a sweetened cream combined with gelatin. Use a high quality gelatin made from pasture raised beef for the best health benefits. Gelatin is a super food that provides amazing benefits such as improved elasticity for our skin as well as protects our joints. In this dairy free panna cotta, I’ve blended the gelatin in coconut milk and them combined with a coconut milk based Greek yogurt and pureed strawberries. Strawberry and lime work great together to give a little bit of tartness to the panna cotta that compliments the tang of the yogurt as well.
If you don’t need to avoid dairy, feel free to use a whole milk Greek yogurt for ultra creaminess. You can also use an unsweetened almond milk in place of the coconut milk for a slightly nutty twist. Either way you make it, the intense fresh and fruity strawberry flavor in this dairy free panna cotta is perfect for a light dessert or even for breakfast!
- 1½ cups unsweetened coconut milk or almond milk (can use vanilla or sweetened if desired)
- 1 tablespoon powdered gelatin
- 1 pound strawberries, hulled
- ½ cup vanilla coconut milk yogurt
- 2 tablespoons honey
- 1 tablespoon lime juice
- Place ½ cup of the coconut milk in a small bowl and stir in the gelatin. Let stand 5 minutes.
- Boil remaining coconut milk and add gelatin mixture to the pan whisking to dissolve.
- In a blender, add all ingredients including the coconut milk-gelatin mixture and process until smooth.
- Slowly pour into 6 (6 oz) ramekins or molds.
- Refridgerate 8-10 hours until set. Serve directly in the ramekins or unmold upside down onto a plate by running a thin rubber spatula around the inside edge of the ramekin.
- Garnish with additional strawberries if desired.
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This looks amazing!!!
Thanks Jan!! I had the leftovers for breakfast the past few days… so yummy!