Paleo Vanilla Chai Latte Panna Cotta

Paleo Panna Cotta

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 Panna Cotta

Paleo Vanilla Chai Latte Panna Cotta

Serves 6

Equipment

The Players

The How-To

  1. Place the coconut milk in a small bowl and add the gelatin to it. Stir to combine and set is aside.
  2. If using loose tea, place the tea in a large mesh tea ball and set it aside.
  3. Heat a medium sized heavy saucepan over medium heat, add the coconut cream, honey and vanilla. Whisk until the honey is dissolved.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate until set, 6 to 8 hours.
  8. Top with dried figs and serve!
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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. Juliet says

    According to Aturveda, heated honey is toxic. Worth looking into it. Will tweak the recipe, very keen on trying it.

  2. says

    Do you ever use agar Agar instead of gelatin?
    I have been making coconut flan with fresh ginger and lime zest for a awhile. It is great too! My kids will love this chai version!

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