Homemade Panna Cotta Is The Best Kind Of Panna Cotta
Instead of using sweetened cream full of sugar, this completely paleo-friendly recipe makes its base using grass-fed gelatin that ensures it’s free from hormones and antibiotics. Gelatin is a great source of animal protein that contains collagen, making it quite good for your bones and joints. In fact, many individuals who suffer from arthritis consume gelatin regularly to help relieve some of the pain caused by their condition. (1) The grass-fed gelatin is combined with full fat coconut milk, honey, and vanilla extract to make a panna cotta that’s even better than one made with sweetened cream.
The perfect complement to this recipe is the roasted pineapple. By adding a mixture of honey and zested lemon to the pineapple before roasting it, you create an accompanying dish that’s just the right amount of sweet and sour. There’s a reason this dessert is so popular in Italy and after you try out this recipe, you’ll see for yourself exactly why that is.
Panna cotta is one of those desserts that hasn’t quite caught on as much as it should have outside of certain areas. While it’s incredibly common in Italy and nearby parts of Europe, it’s somewhat rare to come by in North America. It’s a shame too, as once you try this coconut pineapple panna cotta, you’ll see exactly what all the hype is about. It’s absolutely one of my favorite paleo desserts to make nowadays thanks to the combination of a refreshing cool gelatin dish with crunchy roasted pineapples.
PS. – Seeing as how panna cotta originated in Italy, I thought it might be a good idea to share a couple of my other favorite paleo-friendly versions of classic Italian dishes. This panna cotta recipe makes a perfectly authentic dessert to serve with either of the following slow cooked meals:
Serve either the meatballs or sausage soup with this pineapple and coconut panna cotta for an authentic Italian style paleo meal that your whole family will love.
PPS. Looking for more paleo dessert ideas? Check out this FREE ebook that contains all of my favorites.
- 2 cups full fat coconut milk
- ¼ cup honey plus extra for drizzle
- 1 tsp pure vanilla extract
- 2 tsp grass-fed gelatin powder
- ½ lemon, zested
- 2 fresh pineapple rings (1/4 inch thick), peeled and cored
- 2 tsp coconut flakes, lightly toasted
- In a saucepan sprinkle gelatin over 1 cup of coconut milk and let stand about 5 minutes to soften.
- Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- Add the remaining coconut milk, 1/8 cup of honey and vanilla extract, and mix to combine.
- Divide mixture among four 1/2-cup ramekins, cover with plastic wrap and chill at least 4 hours or overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl mix the remaining honey with lemon zest.
- Place the pineapple slices on the prepared tray. Brush with honey lemon mixture.
- Roast the pineapple, basting with juices every 10 minutes, for 30 minutes or until soft.
- Sprinkle panna cotta with coconut flakes and drizzle with honey.
- Serve with roasted pineapples.