As you probably know by now, I love desserts. I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.
My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.
Print Paleo Chocolate Coconut Milk Panna Cotta Author: Matthew’s Puzzle Recipe type: Dessert Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Ingredients- 3 cups coconut milk (full fat)
- ⅓ cup maple syrup (can use sugar if you prefer but that is not Paleo)
- 2.5 to 3 teaspoons gelatin (less results in softer Panna Cotta)
- 3 to 5 tablespoons cocoa powder (depending on richness preferred)
- dash of sea salt
- In a medium saucepan combine the coconut milk and maple syrup.
- Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.
- Turn the heat to medium and add the cocoa powder and salt.
- Stir constantly to combine the ingredients and bring the mixture to a scald.
- Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.
- Pour through a strainer to remove any cocoa powder that did not dissolve.
- Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.
- Serve in containers or unmold for presentation.