How do we all feel about dessert for breakfast? I think you can tell that I’m kind of a fan. I just posted my new favourite breakfast – Baked French Toast. It is kind of on the decadent side and perfect for special occasion brunches. Most days I am having a smoothie (or a smoothie bowl when I feel fancy), a chia pudding or I fast until lunch time.
But today’s recipe for Coconut Panna Cotta is completely dairy free. They are actually one of the simplest desserts I’ve ever made. They would be perfect for a dinner party or even a summer BBQ. But they are healthy enough that you could have them for breakfast!
I decided to serve them in my new coconut bowls from Tropeaka. I usually make my smoothie bowls in them because #instagramlife. The coconut panna cotta looked so cute served in the coconut bowl! I decorated the top with sliced white peaches, berries, coconut flakes and edible flowers.
Coconut is one of my favourite ingredients because it is so versatile. It goes with so many flavours, like chocolate, coffee or spices. Coconut is best friends with practically every fruit I can think of.
You can buy coconut in so many different forms. Hydrating coconut water makes a great fresh drink. Coconut milk and cream are great in both sweet and savoury cooking, from smoothies to soups! Coconut sugar is a great refined sugar substitute. You already know that coconut oil can be used in a million and one different ways, from frying to skincare. Fresh coconut flesh is full of nutrients, and then there is also shredded, desiccated and flaked versions that are great in baking and desserts. Phew!
Gelatine is also another interesting ingredient. I’ve used gelatine in cooking for years and I had no idea it had a lot of health benefits! Grass fed gelatine is a great source of protein and collagen, which may help with skin, hair, gut health, mental performance, plus joint and bone strength, and more.. Lately, I have also been adding a teaspoon of gelatine to hot blended drinks – my own version of a Bulletproof coffee or tea. It has no taste but makes the drinks SUPER frothy.
You can top your Coconut Panna Cotta with whatever you like – as I said, coconut goes with almost everything! If you are having them for breakfast, you can try a scattering of homemade granola or top your favourite fruit and nuts. I think the contrast in textures from crunchy to smooth would be great. If you want to dress them up for dessert, try making a healthier chocolate sauce substituting coconut milk instead of cream, or a coulis with your favourite fruit.
Related Post: Salted Coconut & Mango No Churn Ice Cream Cake
Coconut Panna Cotta
This dairy free Coconut Panna Cotta is a fantastic make-ahead dessert, but also healthy enough to eat for breakfast!
- 400 ml can coconut milk or cream
- 2 teaspoons grass fed gelatine
- 1/4 cup honey, maple syrup or rice malt syrup
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1 teaspoon coconut extract, optional
- Fresh fruit (I used strawberries, raspberries and white peach)
- Coconut flakes
- Edible flowers, optional
In a small saucepan, sprinkle the gelatine over 1 cup of coconut milk. Set aside for 5 minutes.
Place the saucepan over low heat and whisk in the honey, vanilla and coconut extract if using. Remove from the heat just before it comes to the boil.
Whisk in the remaining coconut milk. Divide the mixture between 2-4 bowls or ramekins and refrigerate for 3 hours or overnight.
When panna cotta is set, serve with sliced white peaches, berries, coconut and edible flowers.