AIP Coconut Pumpkin Panna Cotta
Here’s an AIP (which means dairy, soy, nut and refined sugar free) coconut based dessert that is the new wintertime favorite. Perfect for your healthy holidays! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
Servings: 8
Calories: 149kcal
Ingredients
- 2 tablespoons Unflavored Gelatin
- 1 can Coconut Milk
- 1 can Coconut Cream 14 ounces or 1 3/4 cups
- 1 cup Pumpkin Puree
- 1 teaspoon Molasses
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 1 cup Honey
Instructions
- Heat the coconut milk, cream, pumpkin, molasses, spices 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.
- Carefully pour the coconut mixture into 8-10 ramekins (or 4-6 stemless wine glasses).
- Set aside in refrigerator for about 4 hours or until firm and chilled.
Notes
Please note that as of December 2017, this recipe was updated to be AIP compliant.
Nutrition
Serving: 1ramekin | Calories: 149kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 98mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg