Name: Lemon Panna Cotta (dairy free, paleo)
Yield: 3
Ingredients: 1 can full fat coconut milk (like this), divided; 1 and 1/2 tsp grass fed gelatin (like this); 3 TBS raw honey (like this) OR real maple syrup (like this); zest from 2 lemons; 1 tsp vanilla extract; OPTIONAL: lemon zest for garnish

Ingredients

Scale

1 can full fat coconut milk (like this), divided
1 and 1/2 tsp grass fed gelatin (like this)
3 TBS raw honey (like this) OR real maple syrup (like this)
zest from 2 lemons
1 tsp vanilla extract
OPTIONAL: lemon zest for garnish

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Instructions

Whisk together one cup of the canned coconut milk and lemon zest in a medium pan. Bring to just below a boil, turn off heat, cover, and allow to infuse.
Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly over the surface and allow to BLOOM for 10 minutes.
Once gelatin has bloomed, gently reheat the coconut milk/lemon mixture to just below a boil and whisk in the coconut milk/gelatin until completely dissolved. Turn off heat.
Whisk in the sweetener of choice and vanilla.
Strain with a sieve and pour into 3 small dishes and allow to chill until set (at least 4 hours.)
Run a sharp knife around the edge of each cup and unmold onto a serving plate, and garnish as desired OR you can place the chilled cups into a hot water bath for a minute or two to make removal a titch easier.

Notes

I usually use a canned coconut milk without any additives. However, I have found that this panna cotta tends to separate a bit if there are no emulsifiers in it. It still tastes AMAZING. It just isn’t as pretty