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Festive Vegan Panna Cotta



A lovely dessert full of festive flavors 🎄❤️


Serves 6 to 8 


Version 1 (vegan)


400 ml Cha’s organic coconut whipping cream 

1 tsp vanilla bean paste

1 orange zest

1 cup pomegranite arils

60 ml manuka honey 

Sprinkle of cinnamon


Version 2 (dairy free)


Replace coconut whipping cream with 400 ml full fat coconut milk

1 package of unflavoured gelatin


Method


Whip 1 can of coconut cream together with 1 tsp of vanilla bean paste. 

Add 60 ml of manuka honey or honey of choice

Pour mixture directly into serving cups and refrigerate 

Garnish each cup with grated orange zest, pomegranate arils, a sprinkle of cinnamon, and a tsp of honey

Serve and enjoy dessert cold 


To serve in a fancy mold instead of cups you will pour the mixture into your desired silicone mold and put into a freezer until frozen in the desired shape and you can easily pop it out of the mold. Once you remove it from the mold, you will have to plate it immediately as once it unfreezes it will be difficult to move again. Garnish with above toppings and serve cold (but not frozen)


Version 2


Combine gelatin as per instruction on the package to the coconut milk (not cream). 

Add honey and vanilla.

Pour into cups, refrigerate it, and allow it to set until firm like jello (4 to 5 hours).

Garnish with cinnamon, pomegranate arils, honey, and the zest of an orange


Enjoy!


Recipe Collaboration by Marie Maxime Bergeron, Registered Dietitian and Diana Antonacci, Certified Gluten Free Practioner and Owner of Biscotti Diana Sans Gluten 





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