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!
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!