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    Home » Diet

    Strawberry Rhubarb Panna Cotta

    Jul 13, 2015 · 2 Comments

    July 13, 2015 by Beth 2 Comments

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    Strawberry Rhubarb Panna Cotta

    My fiancée loves, loves, LOVES my Coconut Panna Cotta but he’s not the biggest fan of rhubarb. I thought that if I combined rhubarb with strawberries and mixed it in with a version of my Coconut Panna Cotta then he may actually enjoy it. And he does! He loved it so much that he had one serving of Strawberry Rhubarb Panna Cotta every day for at least two weeks. I actually had to make a second batch just to keep the fridge stocked. This is a great recipe for people who’ve never tried rhubarb before as it’s not overwhelmingly tart.

    Strawberry Rhubarb Panna Cotta
    Strawberry Rhubarb Panna Cotta
    Strawberry Rhubarb Panna Cotta
    Strawberry Rhubarb Panna Cotta
    Strawberry Rhubarb Panna Cotta
    Print Recipe
    5 from 1 vote

    Strawberry Rhubarb Panna Cotta

    This Strawberry Rhubarb Panna Cotta is the perfect summertime treat. The coconut milk tempers the tartness of the rhubarb and the strawberries are so sweet! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
    Prep Time15 mins
    Cook Time5 hrs
    Total Time5 hrs 15 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 135kcal
    Author: Beth Chen

    Ingredients

    • 1/2 cup Strawberries plus additional sliced Strawberries for garnish
    • 1/2 cup Rhubarb
    • 1 inch piece of Fresh Ginger sliced into 2
    • 1 cup Honey plus 3 tablespoons
    • 1 13.5 oz. can Coconut Milk
    • 1 13.5 oz. can Coconut Cream
    • 2 envelopes about 3/4 tablespoon each 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 about 1/4 cup into the bottom of 8 serving glasses.
    • Heat the coconut milk, cream and 1 cup honey in a saucepan until hot but not boiling.
    • Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
    • 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.

    Nutrition

    Serving: 1serving | Calories: 135kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 58mg | Fiber: 1g | Sugar: 35g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
    Strawberry Rhubarb Panna Cotta
    If you like this recipe, be sure to share it on Pinterest or leave a comment below!
    Strawberry Rhubarb Panna Cotta
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    Reader Interactions

    Comments

    1. Margaret says

      October 23, 2021 at 12:48 am

      5 stars
      This is a great dessert — delicious and refreshing

      Reply
    2. Justine says

      July 14, 2015 at 3:40 am

      Beautiful!! I have some pink dragon fruits that I am contemplating making panna cotta with and I love the coconut milk/cream idea!! Yummmm!

      Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

    More about me →

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