5.0 from 3 votes
AIP Strawberry Rhubarb Panna Cotta with Coconut Milk
This AIP Strawberry Rhubarb Panna Cotta with Coconut Milk is the perfect combination of creamy, tart, and sweet. This AIP dessert is as impressive as it looks.
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 8 servings
Calories: 151 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups strawberries plus additional sliced Strawberries for garnish
- 2 cups rhubarb
- 1 inch piece of fresh ginger sliced into 2
- 1 cup honey plus 3 tablespoons
- 1 .5 oz. can coconut milk
- 1 .5 oz. can coconut cream
- 1 tablespoon unflavored gelatin
Instructions
- Place the fruit, ginger and 3 tablespoons honey in a saucepan over a medium heat.
- Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
- Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine.
- Remove from heat, remove the ginger and let cool slightly. Once the fruit mixture is cool, pour equal amounts into the bottom of 8 serving glasses.
- Heat the coconut milk, cream, 1 cup honey and gelatin in a saucepan. Using a whisk, stir until completely combined. If you don’t, you’ll end up with gelatin lumps. Heat the mixture until hot but not boiling.
- Once the gelatin has dissolved, remove from the heat. Pour the coconut mixture into 8 ramekins (stemless wine glasses or small glasses).
- Set aside in refrigerator for about 4 hours. Garnish with a slice of strawberry and then serve.
Cup of Yum
Notes
- Fresh berries and rhubarb are best however, you can easily use frozen.
- Use a high-quality grass-fed gelatin.
- Don’t forget to take out the ginger. It would be overwhelming to bite into a chunk of ginger.
- To make vegan coconut panna cotta, replace the gelatin with 1 tablespoons of agar agar powder or flakes. And replace the honey with maple syrup. To dissolve agar, it needs to be boiled, so add it directly into the saucepan with the coconut milk, coconut cream, maple syrup (step 4) and bring the coconut milk mixture to a boil. Boil for 2-3 minutes before removing from the heat.
- Make sure to use full fat, unsweetened, canned coconut milk and cream that is at least 60% coconut. You don’t want any added sweetener as you’re adding plenty of honey. Canned coconut milk and cream that is also mostly coconut is very important. If you use a watered-down coconut milk or cream the coconut panna cotta will separate. For the best results I recommend canned Aroy-D Coconut Milk and Savoy Coconut Cream. Please note that Savoy and Aroy-D have changed their ingredients and are no longer AIP compliant. If you use coconut milk/cream without an emulsifier then the panna cotta will most likely separate. All emulsifiers are not AIP compliant.
- If you're not confident in your ability to dissolve the powdered gelatin, you can add it to a small bowl with about 1/4 cup of the coconut milk and let it bloom before you begin the recipe.
Nutrition Information
Serving
1serving
Calories
151kcal
(8%)
Carbohydrates
39g
(13%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.03g
Sodium
5mg
(0%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
35IU
(1%)
Vitamin C
24mg
(27%)
Calcium
35mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 151
% Daily Value*
| Serving | 1serving | |
| Calories | 151kcal | 8% |
| Carbohydrates | 39g | 13% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 24mg | 27% |
| Calcium | 35mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.