Coconut Pannacotta With Berries #christmas #dessert

Easy smooth sugar-free Pannacotta and coconut milk-free which is a perfect treat when you want to have something light like a dessert



This week we have a special event in Estonia. 🇪🇪 We celebrate the day of restoration of independence in Estonia. So, when you follow me on Instagram, then you might have seen this dessert whose colors are inspired by the Estonian flag. That's the coconut "pannacotta". Yes, that sounds like an Italian dessert. However, I eat this kind of jelly milk (in Estonia we call it "piimatarretis") when I was little, and my grandmother used to make it. Because my body does not tolerate milk products, then I decided to make some adjustments and replace the heavy cream with coconut milk.

Material
For pannacotta:

  • 2 gelatin leaves
  • 400 g (14 oz) coconut milk (unsweetened, canned and also has to go a little hard when it's sitting in the fridge overnight)
  • 1 vanilla bean, split lengthwise, etched seeds
  • 1 tsp raw honey

For this sauce:

  • ½ tsp raw honey
  • 200 g black raisins or other fruit (fresh or frozen)
  • 50 ml of water

To serve:

  • some fresh fruit and flowers can be eaten (I use cornflowers)

Directions

  1. For pannacotta, soak the gelatin leaves in cold water until soft (about 5-10 minutes).
  2. Place milk, vanilla and seeds into the pan and bring to boil. Remove vanilla and set aside (after drying you can use this to give some additional flavor to your dry ingredients, such as sugar or powdered protein). Add honey and stir until dissolved.
  3. Squeeze the water from the gelatin leaves, then add it to the mixture and the heat. (It´s important that you don´t boil the mixture with gelatin because then the gelatin doesn´t be set later). Stir until the gelatin has dissolved.
  4. Spray ramekins with cooking spray (or coconut oil), then use a paper towel to remove most of the oil.
  5. To make extra fine pannacotta you have to pour the cream mixture through a sieve. Then divide the mixture between six ramekins or a glass and let it cool. (I usually use silicone cake molds or muffin pan because then it's easier to take pannacotta).
  6. Place in the refrigerator for at least 6 hours or overnight (until set).
  7. For sauce, berries are put in a pan and bring to a boil. Reduce the heat and simmer for about 7 minutes and then add honey. Stir until late. Cool Berry.
  8. To serve, run a round-bladed knife around the side of the ramekins loosening any stuck edges (or serving pannacotta in a glass). Turns pannacotta each into a serving plate. Spoon the sauce and decorate it with fruit and flowers.

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