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Coconut Panna Cotta with Strawberry Rhubarb Compote

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
3 hrs
Total Time
30 mins
Servings: 4 servings
Calories: 179 kcal
Course: Dessert
Cuisine: American , International

Ingredients

Panna Cotta
  • 1 .66 oz can coconut milk
  • 3 tbsp Monkfruit sweetener (36 grams)
  • 2 tbsp water (1 oz)
  • 2 tsp grass fed beef gelatin (6 grams)
  • 1/2 pod vanilla bean
Strawberry Rhubarb Compote
  • 1/2 cup chopped strawberries (70 grams)
  • 1/2 cup chopped rhubarb (50 grams)
  • 1 tbsp honey (0.5 oz)
  • Pinch cardamom

Instructions

    Cup of Yum
  1. Add the strawberries, rhubarb, honey, and cardamom to a small pot and bring to a boil over medium heat.  Continue to boil for 5-10 minutes until rhubarb and strawberries have broken down into a mash.  Set aside to cool. 
  2. Scrape the seeds out of the vanilla bean pod and add coconut milk, Monkfruit sweetener, vanilla bean seeds and pod to a small pot.  Cover and bring just to a simmer over medium heat.  Remove from heat.
  3. Add water to a small bowl and sprinkle gelatin into it.  Stir with a fork and whisk into coconut milk mixture.
  4. Strain mixture into a container with a pouring spout, then pour into 4 serving dishes.  Place in the refrigerator to set up for at least 2-3 hours.
  5. Top with strawberry rhubarb compote before serving.

Nutrition Information

Calories 179kcal (9%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 15g (23%) Sodium 22mg (1%) Potassium 66mg (2%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 179

% Daily Value*

Calories 179kcal 9%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 15g 23%
Sodium 22mg 1%
Potassium 66mg 1%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.