Panna Cotta is one of my favorite desserts. Although it sounds and looks sophisticated, it is easy to make. It’s also a perfect recipe for those following an autoimmune paleo protocol and for those of you that are allergic to eggs. This recipe is grain-free, egg-free and dairy-free!
Once you get the base down, you can change your flavors and toppings by season. In the fall, I like to make a Paleo Pumpkin Panna Cotta and in the winter, I make a Paleo Pomegranate Panna Cotta. Today, I am excited to share this creamy and luscious, Vanilla Chai Latte Panna Cotta with you. This is a great option for serving to guests, as you can make it ahead of time!
Panna Cotta uses the nourishing food, gelatin. Gelatin is great for skin, hair, nail and joint health.
To get the proper creamy consistency of panna cotta, I highly recommend using a thick coconut cream. This is the best one that I have found for making dairy-free cream based desserts. I also like that it is made of 100% coconut, with no additives or gums.
Paleo Vanilla Chai Latte Panna Cotta
- Large mesh tea ball (this is the one I use)
- 6 ramekins, small mason jars or wine glasses (these are what I use)
- 1 tablespoon gelatin (where to find grass-fed beef gelatin)
- 1 cup coconut milk (where to find BPA-free coconut milk)
- 3 tablespoons chai tea, caffeinated or decaf (substitute 4 to 6 chai tea bags)
- 3 cups coconut cream (where to buy coconut cream)
- 1/4 cup raw honey (where to buy raw honey)
- 1 teaspoon vanilla (where to buy real, organic vanilla)
- 6 dried figs, chopped for garnish, optional (where to buy organic dried figs)
- Place the coconut milk in a small bowl and add the gelatin to it. Stir to combine and set is aside.
- If using loose tea, place the tea in a large mesh tea ball and set it aside.
- Heat a medium sized heavy saucepan over medium heat, add the coconut cream, honey and vanilla. Whisk until the honey is dissolved.
- Add the tea and simmer at a low heat for 10 minutes. Make sure the mixture does not come to a boil. Remove the tea ball or the tea bags and discard.
- Add the milk and gelatin mixture to the saucepan and vigorously whisk until well combined and the gelatin has dissolved. Again, taking care to not bring the mixture to a boil.
- Remove the mixture from the heat and pour it evenly into individual serving glasses. Allow it to sit on the counter top to cool slightly.
- Refrigerate until set, 6 to 8 hours.
- Top with dried figs and serve!
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the hardback version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!