Coconut Maple Panna Cotta {No Refined Sugar}

No-Sugar Coconut Maple Panna Cotta with Chocolate Almond Date Clusters.

Panna Cotta is an Italian dessert that’s simply some combination of milk and cream thickened with gelatin. The name means “cooked cream”, and that’s pretty much exactly what it is. As is the case with many simple things, the magic of Panna Cotta is in its minimalism. With only a handful of ingredients you can create a deliciously delicate, light, elegant dessert that’s literally is as easy as making jell-o. PLUS, Panna Cotta (always gluten free) can easily be made without dairy or sugar.

I’m such a sucker for creamy custard desserts. Rare is the day when something filled with pastry cream doesn’t sound good to me. The same goes for ice cream and frozen yogurt. I consider creme brûlée to be amongst the world’s most perfect desserts. Even as a kid, my dessert preferences were for rich and creamy over sugary.

So, every time I make Panna Cotta, I wonder why I don’t make it more often. It’s ridiculously easy. If you can make Jell-o, you can make Panna Cotta. It somehow manages to feel both rich and light, dissolving on your tongue like ice cream. It’s a blank canvas on which to add whatever flavorings and toppings strike your fancy.

Panna Cotta is always gluten- free, but can easily be dairy free and/ or sugar free.

For this Coconut and Maple Flavored Panna Cotta, I used a mixture of half coconut milk and half cream. But if you want to make it diary free, simply replace the cream with coconut cream. This recipe also calls for Steviva Blend instead of granulated sugar, a simple substitution that eliminates the sugar without compromising on the quality of the Panna Cotta in the least.

You can, of course, use regular sugar for your Panna Cotta if you prefer. Steviva Blend is sweeter than sugar, by about 2 to 1. So, if you opt for using sugar, use twice the amount.

Panna Cotta is usually made in a mold, but I love serving it in wine glasses, as pictured here. Not only does this make an elegant presentation, it gives you a built in container for toppings like maple syrup and Chocolate Almond Date Clusters.

Heat the coconut milk with the gelatin for a couple of minutes until the gelatin dissolves then simply stir in some maple syrup, cream and Steviva Blend or sugar. Pour it into wine glasses (or any glasses), let it set up in the refrigerator for a few hours or overnight. To serve, simply drizzle it with some maple syrup and a handful of chocolate almond date clusters.

More Sugar Free Recipes:

• Healthy 10-minute Chocolate Pudding 
• Banana Split Crepe Cake {Sugar free}
• Sugar Free Chocolate Peanut Butter Bars
• Sugar Free Homemade Apple Sauce

Used in this recipe:

• Steviva Blend can be found in many grocery stores and on Amazon.

Print

 

© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.