Candida-Friendly Coconut Panna Cotta
This Candida-friendly coconut panna cotta is smooth, creamy, and lightly sweetened with gut-safe ingredients. Made with full-fat coconut milk, gelatin, and natural sugar-free sweeteners, it’s an elegant dessert that fits perfectly into the Candida diet.
Servings: 4 -6 people
Ingredients
- 400 ml full-fat coconut milk unsweetened, additive-free, ~15% fat or more
- ½ cup unsweetened non-dairy milk optional for lighter texture
- 2½ tsp ≈7 g powdered gelatin
- ¼ cup cold water
- 2 –3 Tbsp monk fruit stevia, or erythritol (to taste)
- ½ tsp vanilla extract or seeds from ½ vanilla bean
- Optional: zest of ½ lemon or lime; pinch of cinnamon or cardamom
Optional Toppings
- Unsweetened toasted coconut flakes
- A few fresh raspberries or blackberries
- Dusting of cinnamon
Step-by-Step Instructions
- Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to bloom.2½ tsp ≈7 g powdered gelatin, ¼ cup cold water
- In a saucepan, gently warm the coconut milk (and optional non-dairy milk) with your chosen sweetener, vanilla, and any zest/spices. Do not boil.400 ml full-fat coconut milk, ½ cup unsweetened non-dairy milk, 2 –3 Tbsp monk fruit, ½ tsp vanilla extract, Optional: zest of ½ lemon or lime; pinch of cinnamon or cardamom
- Remove from heat. Stir in the bloomed gelatin until fully dissolved.
- Strain mixture through a fine mesh sieve for a silky finish.
- Pour into ramekins, jars, or molds. Let cool slightly, then refrigerate at least 4 hours or overnight.
- To serve, unmold by dipping ramekins in hot water for a few seconds and inverting, or simply serve in jars with toppings.Unsweetened toasted coconut flakes, A few fresh raspberries or blackberries, Dusting of cinnamon
Notes & Tips
- Make ahead the night before for a stress-free dessert.
- Choose toppings carefully: keep them Candida-diet friendly by using unsweetened coconut flakes or a very small portion of low-sugar berries.