Coconut Panna cotta with raspberries and coconut crumb DF EG GF NF
My middle daughter is my one daughter who takes up most of my mental space when it comes to allergies. I feel like I spend hours every day planning something for her to eat or worrying about what the future holds for her. I try not to think about it too much and just live in the moment but its a losing battle sometimes. She has an insanely small list of foods that don’t cause a major allergic reaction or intense bouts of itchiness which end up in weeks of eczema and staph infections. Of course she is allergic to nearly all the antibiotics too so the infections are hard to clear!
Anyway….I do try to make something nice out of her limited safe foods as often as possible…and occasionally she actually eats them! So yesterday I made up this panna cotta for her and it was a total win! Yay! Both her and her baby sister polished off two of them, so I was really happy. I think it looks pretty good too! You could easily turn this into a party food and serve in wee shot glasses too 🙂
- 1 400g tin coconut cream
- 1 1/2 teaspoons gelatin
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract (with seed sin) or 1 vanilla pod, scraped out
- 1 cup raspberries, fresh or frozen
- 1/4 cup sugar
- 1/2 cup fresh raspberries
- 3/4 teaspoon gelatine
- 1 tin coconut cream, left overnight in the fridge
- 3/4 cup desiccated coconut
- 1/2 cup shaved/flaked coconut
- 1 heaped Tablespoon honey
- splash vanilla extract
- approx 3 teaspoons coconut oil (not melted)
- Begin the day before by placing the tin of coconut cream for the cream layer in the fridge. The next day, open the tin, make a small hole and tip off all the liquid. Whip the remaining cream until thick.
- For the panna cotta place the gelatine in a bowl with 3 T water and stir quickly. Leave to set for a few minutes. Place the coconut cream, sugar and vanilla in a pot and bring to the boil. Add the softened gelatine and which until it is dissolved. Cool then pour into 4 glasses. Place in the refrigerator until set.
- For the raspberry layer, place the 1 cup of raspberries, the sugar and enough wear to cover the berries in a pot and bring to the boil. Boil for another minute. Push through a sieve to strain out the seeds. Soften the gelatine with a bit of water as for the panna cotta. Add to the raspberries and stir until dissolved. When completely cool but still liquid, add the fresh raspberries and stir very gently to coat the raspberries in the syrup. Carefully spoon on to the panna cotta and return to the fridge.
- For the coconut crumb, place all the coconut and vanilla in a food processor and blend to a fine crumb. Add the honey and one spoonful of coconut oil. Blitz until combined. Keep adding coconut oil until it starts to come together. I used 3 teaspoons. Place on an oven tray and place in an oven heated to 175 degrees Celsius. Check every 2-3 minutes as it burns very quickly! Take out when golden brown (approx 6 minutes). Leave to cool completely.
- To assemble, place spoonfuls of the whipped coconut cream on top of the raspberry layer then top with the coconut crumb.
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