3.6 from 15 votes
AIP Coconut Pumpkin Panna Cotta
Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
Prep Time
5 mins
Cook Time
5 mins
Chilling Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8
Calories: 149 kcal
Course:
Dessert
Cuisine:
Italian , American
Ingredients
- 2 tablespoons unflavored gelatin
- 1 Can coconut milk
- 1 can coconut cream 14 ounces or 1 3/4 cups
- 1 cup pumpkin puree
- 1 teaspoon molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup honey
Instructions
- Heat the coconut milk, cream, pumpkin, molasses, spices and honey in a saucepan until hot but not boiling.
- Slowly sprinkle the gelatin over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
- Once the mixture is totally combined, remove from the heat.
- Carefully pour the coconut mixture into 8-10 ramekins (or 4-6 stemless wine glasses).
- Set aside in refrigerator for about 4 hours or until firm and chilled.
Cup of Yum
Notes
- Please note that as of December 2017, this recipe was updated to be AIP compliant.
Nutrition Information
Serving
1ramekin
Calories
149kcal
(7%)
Carbohydrates
38g
(13%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
7mg
(0%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
4766IU
(95%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1ramekin | |
| Calories | 149kcal | 7% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 4766IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.