Add saltiness to any sweet and I simply cannot pass it up. Salted caramel anything, now that is just swoon-level obsession. I just can’t even begin to imaginenot indulging. Sadly, however,most times, I have to.
When you are mindful of what you eat, whether it be that you prefer, or are forcedto avoid things like gluten, dairy and refined sugar, a lot of times that means deciding to go without things that you truly love and would loveto partake in with everyone else. It’s not because you don’t want to treat yourself or indulge a bit, more so it’s rarely worth the surely guaranteed repercussions. So often these days I see posts on social media where folks that are without dietary challenges, making blanket statements like “oh just eat it, you only live once” or something to that effect. Whether you believe in reincarnation or not, I feel like in this one life I am certain I have to live, Ino longerwant to spend it with a stomach ache. I don’t want to walk this earth with a bloated belly, chronic headaches, achey joints or a cloudy brain. Call me crazy!
I have found the beauty of this life lies within the challenges. This is where the magical and epic creation happens. What a better use of our energy, am I right? I’d actually much prefer to constantly be finding myself getting creative out of a need, rather than falling into complacency and monotony. I have discovered some amazing things about myself and the world withinthese challenges and needs.
From a craving for salted caramels and creamy, dairy-rich panna cotta, this gorgeous dessert was born. I first made it while I was smack in the middle of the autoimmune protocol, my life litteredwith a long list of restrictions. It made an otherwise challenging day, a bright one. A day worth dancing around the kitchen.
This salted caramel coconut panna cotta is dreamy, it’s magical. It’s rich, creamy and sweet with that touch of salty goodness I live for. Coconut sugar has a natural caramely flavor already on it’s own, but cooked down with a little maple syrup and the coconut milk, which takes on a buttery tasty, it’s all just perfection. This dessert is rich and sinful, but fear-not, you can indulge not just guilt-free, but with all the added benefits of the gelatin too, including it’s gut healing properties, among many other things.
[print_this]Salted Caramel Coconut Panna Cotta
{gluten-free, paleo and AIP-friendly with vegan option}
serves 2-4, depending on the serving dish size
- 2 tablespoons water
- 2 teaspoons powdered grass-fed gelatin*
- 1 13.5 ounce can full fat organic coconut milk, divided
- 1/4 cup organic coconut sugar
- 1/4 cup maple syrup (or honey)
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract(alcohol-free for AIP)
- a sprinkle of coarse sea salt for serving, optional
- toasted coconut chips for serving, optional
Pour the water into a small bowl and sprinkle the gelatin over top and let sit for 10 minutes so the gelatin can bloom.
Meanwhile add the coconut sugar and 1/4 cup of the coconut milk over medium heat. Whisk well to combine and allow the mixture to heat up and begin to boil, don’t stir too much, but don’t allow to burn. Heat until the coconut sugar has dissolved and it has slightly thickened, about 5 minutes. Then add the remaining coconut milk, maple syrup and sea salt to the saucepan with, whisk well to remove all lumps in the coconut milk and bring to a low boil.
Reduce the heat to a medium-low, add the gelatin mixture. Whisk well and allow the mixture to steam, but don’t allow it to boil. You simply want the gelatin and the coconut sugar to be fully dissolved.
Remove from the heat and add the vanilla extract.
Pour the mixture into 4 small serving dishes and place in the fridge. Allow to set for at least 4 hours before serving. Top with coarse sea salt and toasted coconut chips.
For a traditional panna cotta, serving style, pour the mixture into very lightly greased shallow ramekins or other serving dishes, chill the 4 hours, as directed. When serving, place the chilled dishes into a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. It should slide right out, you can also run a thin knife along the edge. Serve immediately.
FOR VEGAN: try using 2 teaspoons agar agar powder instead of gelatin (you may have to play with this ratio, this isn’t something I have tested)
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