Paleo Vanilla & Honey Panna Cotta

If you like creamy vanilla panna cotta but you’re off dairy and don’t eat refined sugar, this is for you.

It is truly the simplest of puds, takes about 5 minutes to make and then just sets in the fridge.

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You will need:-

Six individual pudding moulds

600g canned coconut milk (1 can and a half)

50g honey (or other paleo sweetener)

2 tsp vanilla bean paste or fresh vanilla pod

4 sheets of gelatine

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To make this :-

Place your sheets of gelatine in some cold water to soften for a few minutes.

In a saucepan, place the coconut milk, honey and vanilla. Warm but do not boil, ensuring all the honey is incorporated.

Once warm, remove from the heat and add the wrung-out gelatine sheets. Stir well to dissolve fully.

Pour the mix equally between the six moulds and place them on a tray. Pop it straight in the fridge for a few hours until they are set.

To release them from the mould, just hold it in some hot water for a few seconds to release each panna cotta, then flip them upside down onto the serving plate.

These are great alone, or serve with some stewed fruit. Rhubarb is a particular favourite.

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