It's summer and time for some indulgences! Something I love is feeding people. Whether it's a simple appetizer or a full-on meal. Many of my friends are not into vegan or vegetarian food, so it's always fun to experiment and create recipes that taste delicious for everyone but don't necessarily trigger your body in a negative way.
I'm not a huge fan of dairy...ok, cheese I love, but try to limit my intake for special occasions only. Milk, on the other hand, no thanks. Many tasty deserts are dairy-based unfortunately, so it poses for a fun challenge to switch things up!
I like soft foods (apparently I'm a senior 😂) so any kind of pudding type dessert is right up my alley. The reason I love Panna Cotta deserts is that you can easily change the flavor for the season. In the summertime, I like to pair it with my citrus salad or strawberries and basil, in the wintertime with something richer like caramel or maple with cacao nibs - the world of flavor is yours to play with!
1 can full fat coconut milk (room temperature)
2 tbsp of Maple Syrup
1 tsp Vanilla extract
1 1/4 tsp gelatin
Shake the can really well
In a small pot, add 1 cup of the coconut milk with the gelatin. Using a whisk combine and let sit for 5 minutes
Add in the vanilla extract and bring to medium heat (Do not boil the mixture!)
Once the gelatin has dissolved, remove the pan from heat and add in the remaining coconut milk and maple syrup
Pour into ramekins and place in fridge. Let it chill for at least 5 hours before serving