Paleo Pomegranate Panna Cotta
Dairy-free panna cotta that’s so rich and creamy you’d never guess. It’s paleo-friendly, it’s delicious, and – triple threat! – it’s a beautiful dish to serve.
Makes 4 Servings
For Panna Cotta:
- 13½ ounces coconut milk
- 1 tablespoon honey or maple syrup
- ½ teaspoon vanilla extract
- 1½ teaspoon gelatin
- 2 tablespoons water
For Pomegranate Jelly:
- ¼ cup hot water
- 1½ teaspoons easpoons gelatin
- ½ cup Red Crown Pomegranate Juice (Original or With Pulp)
- pomegranate arils to garnish
Place water in small dish. Sprinkle gelatin on top and allow it to thicken for 5 minutes.
In saucepan over medium heat, add coconut milk and honey. Stir until simmering and honey has dissolved. Reduce heat to low, add vanilla extract and gelatin and whisk for several minutes, until gelatin has completely dissolved.
Pour panna cotta mixture into small jars or ramekins and place in refrigerator for at least 2 hours.
After panna cotta has chilled, add 1½ teaspoons of gelatin to ¼ cup boiling water in a glass measuring cup and stir. Add pomegranate juice, stir and let cool for 5 minutes.
Pour pomegranate juice jelly on top of the panna cotta and chill for another two hours. Once jelly has set, top with pomegranate arils.