What’s Inside: Refreshing, creamy, and satisfying – this easy paleo panna cotta will wow you and any lucky guests you make it for! Plus, it’s AIP-compliant.
Finding desserts that are AIP and Low FODMAP friendly is not always the easiest thing but I’m on a mission to make that a bit easier using simple ingredients and methods. And one of my favorite desserts ever is PANNA COTTA – a thick and creamy-like pudding complete with a fruity topping, which is perfect in warmer weather especially. I also have a vegan version without gelatin you can easily use too (see below).
This recipe is easily adaptable and I encourage you to experiment with toppings! Finding passion fruit might not be easy, but if you can – it’s so worth it. This low sugar and low FODMAP fruit has a delicious floral, sweet and slightly tart taste that works perfectly with the coconut cream. Other great low FODMAP options would be your favorite berries and/or kiwi!
And on the sugar topic, easily use maple syrup or you can use raw honey later (don’t heat it) – I’m also experimenting with some Pure Monk Fruit sweetener which is much sweeter than sugar so a lot goes a long way and it has some great health benefits. I find it has a mild aftertaste (not as much as stevia) and can be nice if you’re avoiding traditional sweeteners, that being said, this dessert doesn’t need much of anything so it’s easy to go either way.
Coconut Passion Fruit Panna Cotta (AIP, Paleo & Low FODMAP Friendly)
- 1 13.5 oz. can full fat coconut milk BPA-free lining
- 1/2 Tbsp gelatin powder
- 1/2 tsp vanilla extract
- 1 Tbsp sweetener of choice maple syrup, coconut nectar or honey OR Pinch of monk fruit extract
- 3 Passion Fruits
- Toppings: coconut flakes & optional: culinary lavender
- In a small saucepan, whisk together 1 cup of the coconut milk with the powdered gelatin. Allow to sit for 5 minutes and allow the gelatin to “bloom.”
- Add in the vanilla and carefully heat the mixture over medium-low heat, DO NOT BOIL. Continue whisking for a few minutes until everything is dissolved. Remove from heat and add in sweetener, whisk to incorporate and dissolve.
- Pour the mixture into 2 or 3 small glasses, let sit for 10 minutes at room temperature (go ahead and do the dishes while you wait!) and then place dishes into the fridge to cool and set for at least 4 hours.
- When set, cut passion fruits in half and scoop out the pulp – add 1 pulp each over the coconut pudding. Sprinkle coconut shavings and any other toppings you’d like over top and enjoy!