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mason jars of AIP strawberry Rhubarb Panna Cotta with Coconut Milk
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5 from 1 vote

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 Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 151kcal
Author: Beth Chen

Equipment

  • Sauce pan

Ingredients

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.

Video

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.
  • 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

Serving: 1serving | Calories: 151kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 169mg | Fiber: 1g | Sugar: 37g | Vitamin A: 35IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 0.4mg