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.
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
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.