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panna cotta, dairy free, paleo. strawberry

Strawberry Panna Cotta (dairy free)

  • Author: Katja from Savory Lotus
  • Yield: 4 1x

Ingredients

Scale

FOR STRAWBERRY CHIA JAM

  • 1/2 pint of fresh strawberries fresh strawberries, chopped into 1/2 inch pieces
  • 12 tbsp maple syrup
  • a pinch of sea salt
  • 1 tbsp of chia seeds (I use THIS brand)

FOR PANNA COTTA:

  • 2 tbsp water
  • 1 and 1/2 tsp grass fed gelatin (I use THIS grass fed brand)
  • 1 can full fat coconut milk (I use THIS BPA-free brand)
  • 2 TBS maple syrup
  • 1 tsp vanilla extract
  • extra strawberries for garnish

Instructions

FOR STRAWBERRY CHIA JAM:

  1. Combine strawberries, maple syrup and salt in a small saucepan and set over medium heat.
  2. Once the strawberries begin to “sweat” and give off some liquid, add the chia seeds.
  3. Bring to a boil, then turn down to low. Allow to simmer gently for 5 minutes, stirring occasionally.
  4. Spoon 2 tablespoons of jam into your 4 small glass containers and allow to cool for 10 minutes then place in the fridge to cool completely.

FOR PANNA COTTA:

  1. Pour 2 tablespoons of water into a small bowl. Sprinkle the gelatin over the water and allow to bloom for 5 minutes.
  2. Meanwhile, gently heat coconut milk in a small pot over medium heat, stirring occasionally. When the coconut milk is steaming hot (but not boiling), remove from heat and add gelatin/water mixture.
  3. Whisk until gelatin is completely dissolved. Whisk in sweetener of choice and vanilla.
  4. Remove strawberry-filled cups from fridge and divide coconut mixture evenly among the 4 containers.
  5. Place into fridge to set- for at least 4 hours.
  6. Remove from fridge and garnish with fresh strawberries. Enjoy!

Notes

You will end up with more Strawberry Chia Jam than you need for this recipe. Feel free to serve the leftovers on top of the panna cotta.