It’s been awhile since I posted a recipe – I assure you I still love to cook! And, we still have food sensitivities in our house.

I thought I had created a brand new recipe, but people have been comparing this one to Panna Cotta, so I guess I’m channeling something from a past life in Italy. I’ve never eaten Panna Cotta, and barely heard of it before. There you go. This one is dairy and sugar-free, so most of us can eat it. I made it with bananas for my eldest who is sensitive to berries of all kinds, and he gave it the thumbs up.

Blueberry-Coconut Panna Cotta

For a true Panna Cotta you could gel the coconut cream alone and top it with the fruit afterward, but I would recommend using fresh berries then. And, truly, the huge benefit of making this the way I have it outlined is how quick it is. Pouring the warm coconut-gelatin mixture over frozen blueberries is shear genius – the gelatin sets up in minutes! Quick, delicious and healthy.

Enjoy.

Blueberry-Coconut Panna Cotta

Directions
Sprinkle the gelatin over the room temperature coconut cream or milk and let sit till it “blooms” – meaning it absorbs enough liquid for it all to look wet. It will expand a bit.

Heat the coconut cream or milk and gelatin until almost bubbling.

Mix the hot coconut cream mixture, stevia and sea salt and stir until smooth.

Pour into blueberry filled ramekins until full. Refrigerate until set. Which, if you use frozen bluebs, won’t take long at all.

Great for a quick dessert – and if you make a few extra ramekins they’re a delicious breakfast, too!