Coconut Panna Cotta

10 Jan



1/3 cup almond milk

1 envelope gelatin

2 1/2 cups coconut milk

1/4 cup Steviva Blend (or enough sweetener to equal 1/2 cup sugar), or dash of stevia powdered extract

1 1/2 tsp vanilla extract (or one vanilla bean)


Pour almond milk into small bowl and stir in the gelatin. I used a vanilla bean, so I scraped the pod seeds into the mixture and stirred it well.
In a saucepan, stir together remaining ingredients over medium heat. Bring to a boil. Pour the gelatin and almond milk into the coconut milk, stirring until completely dissolved. Cook for one minute.
Pour into 4 dishes.
Cool uncovered at room temperature. Refrigerate until firm. About 4 hours.
Serve with berries and nuts.


Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 21.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.5 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.3 g

One Response to “Coconut Panna Cotta”


  1. Coconut Panna Cotta | Mark's Daily Apple Health and Fitness Forum page - January 10, 2013

    […] […]

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