Salted Caramel Panna Cotta, Dairy-free/Paleo

September 14, 2018




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.

Serves 4-6.





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