We all need a go to dessert that is easy to put together, simple and delicious.
Mine is Panna Cotta.
It’s basically an eggless custard. It’s the Italian version of something like a creme brule or a cremet.
At least that’s the simplest way to describe it.
I love that it takes 5 minutes to make. I also love that I can put this simple dessert together using any kind of dairy product. I’ve done combos of any number of the following; sour cream, yogurt, half and half, buttermilk, cream cheese. They were all delish!
Today I want to share a dairy free version.
This ones made with coconut milk, a little honey and lime. 3 flavors that together make magic and also makes me pretty happy.
I decided to do a video because of an unfortunate conversation I had with a lady a few weeks ago. She was raving about Panna Cotta. I said, “That’s great because it’s so super easy to make at home.” I began going on about how I loved the simplicity, how a child could make it, and I went on and on and on. Unknowingly I was digging myself a whole.
She looked a little perplexed.
“You know, everyone keeps telling me that. I looked up recipes online and they all say how simple it is to make, but I’ve made it twice and it didn’t work. I’m starting to think it’s really not that easy!”
I felt bad, of course. My intention was not to make her feel bad. Since I can’t be there in her kitchen to see what went wrong, I’m going to do the next best thing.
I’m going to let her into my kitchen.
Honeyed Lime and Coconut Panna Cotta
Makes 4 servings
- 1/4 cup fresh lime juice
- 2 tsp gelatin
- 2 cups coconut milk
- 1/4 cup honey
- 1 tsp lime zest
Put the lime juice and gelatin in a small bowl together to soften.
In a small pot, combine the milk, honey and lime zest. Heat over medium high heat until just hot to the touch and the honey has dissolved. Add the gelatin mixture to the coconut milk. Whisk to combine. Pour into individual ramekins.
Cover and refrigerate for 2-4 hours or until set. Serve with your favorite fruit.
Pineapple Blueberry Salsa
- 1 cup diced fresh pineapple
- 1 cup fresh blueberries
- 10 mint leaves finely chopped
Combine all the ingredients together. Refrigerate until ready to serve.
I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simply Lives Thursday, Full Plate Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.