Coconut Matcha Panna Cotta (Edit recipe)

Here’s a 6-ingredient AIP (which means dairy, soy, nut and refined sugar free) coconut-based dessert that will be your new favorite treat. It’s perfect anytime of the year as it’s made from pantry staples! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.

5 minutes

7 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	299
Fat:	19 g
Carbohydrates:	29 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	81 mg
Fiber:	2 g
Sugars:	25 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 8

Ingredients

14 oz Coconut Milk, 1 can, or 1 3/4 cups
14 oz Coconut Cream, 1 can, or 1 3/4 cups
3/4 cup Honey
1 Tbsp Grass Fed Gelatin
1/4 tsp Salt
2 Tbsp Matcha Green Tea Powder

Optional Garnish

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the coconut milk, cream, and honey in a saucepan until hot but not boiling.
Slowly sprinkle the gelatin over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
Once the mixture is totally combined, remove from the heat. Slowly sprinkle the salt and matcha powder over the hot mixture while stirring to avoid lumps. It helps to use a whisk.
Carefully pour the coconut mixture into a small casserole dish (8-10 ramekins or 4-6 stemless wine glasses).
Cover then set aside in refrigerator for about 4 hours or until firm and chilled. Garnish and then serve.