Coconut Panna Cotta with raspberry sauce

Panna Cotta has been on my brain lately.  Most recipes call for dairy so I swapped that out with coconut milk.  They also all call for sugar of some sort.  If you lookup sugar free recipes they usually call for Honey.  I'm pretty sure that even if it's raw it still affects your blood sugar.  With my oldest exhibiting signs of type 1 diabetes I'm definitely avoiding all sugar for all of us!  This mean mama isn't even allowing bananas.  She'll get over it though.  :) So I swapped the Honey for Stevita brand Stevia.  it doesn't have a bad after taste like some brands and only has a few fillers.  The fillers are also things I consider ok to use in my diet…

I figured out the hard way that no matter how big of a rush you are in, don't put your panna cotta in the  fridge when they are hot...  They all separated and I had to start over,  thankfully I had a quick and easy dessert to substitute since these wouldn't be ready in time for dinner with my husbands grandmother and Aunt! Thank you Chia pudding! Anyways this dessert is 100% guilt free and actually healthy!

The sauce is best made right before serving your dessert, or before you serve dinner would be fine too.

So while this dessert sounds fancy and hard it's actually really simple.  If you can make jello you can make this.  Enjoy!

Coconut Milk Panna Cotta With Berry Sauce- Serves 6

1/4 cup cold filtered water

1 packet unflavored gelatin or 2 1/2 tsp bulk gelatin

3 1/2 cups coconut milk

pinch of sea salt

Stevita Stevia to taste

1 teaspoon vanilla (check label to make sure its grain free and sugar free)

Metal bowl filled halfway with ice cubes

4 cups fresh or frozen berry of your choice

2 Tbls fresh squeezed lemon juice

Fresh mint to garnish


Place cold water in small bowl, sprinkle gelatin onto and mix together.  Set aside to setup.

Place your dessert bowls, glasses, etc. on a tray with a lip

In a medium saucepan, combine the coconut milk, salt and stevia.  Over medium heat bring to a very gentle boil and then remove from heat immediately.  Whisk in vanilla and gelatin mixture.
Place pan on top of ice cubes and whisk mixture until it is room temperature.

Divide mixture between bowls and cover with plastic wrap.  Carry to fridge carefully and place in a flat spot.  Let chill 5-6 hours or overnight.

Right before dessert place berries, lemon juice in a blender and liquify.  Add water and stevia as needed to get your desired consistency.  You can strain the sauce at this point to remove any seeds, but it isn't vital.

Serve over chilled dessert and top with mint leaves.

Enjoy!!!