I think I've said many times on this blog that I'm not a big dessert person. I used to have a huge sweet tooth but when I went AIP a year ago, I broke that craving. Now, I really don't care for treats that are overly sweet so I wanted to come up with my own non-dairy, all-natural dessert. I love panna cotta, chocolate mousse, custard or anything creamy, with a slightly sweet flavor and this Salted Caramel Panna Cotta fits that description perfectly! It's a great summer dessert because it's chilled, light and fluffy! You can play with the flavors and toppings to fit your taste but I find a sprinkle of cinnamon and cacao nibs is perfect...Enjoy!
Salted Caramel Panna Cotta, Dairy-Free/Paleo
1 can Coconut milk (14 ounce)
1 can Coconut cream (5 ounce)
¼ cup Pumpkin puree
¼ cup Maple syrup
1 teaspoon Cinnamon (and additional for garnish)
½ teaspoon Ginger
1 teaspoon Unflavored gelatin
1 teaspoon Pink sea salt
Heat the coconut milk, cream, pumpkin, maple syrup and spices in a saucepan until hot but not boiling.
Slowly sprinkle the gelatin over the hot mixture and use a whisk to combine thoroughly. Remove from heat. Carefully pour the mixture into 4-6 ramekins (or martini glasses). Sprinkle with sea salt and cinnamon if desired (I also add cacao nibs). Set in refrigerator for about 4 hours or until firm.