These delightful Paleo and Low Carb Coconut Panna Cotta are the perfect light desserts for the dairy and sugar free. Made with coconut milk, gelatin, and stevia, they’re a really simple pudding that can be made to look fancy, taste amazing, and still not be too heavy on the waistline. Read on to find out how to make these delectable coconut desserts.
Sometimes living a paleo and dairy free, low carb or sugar free life we miss out on so many creamy and delicious desserts. Throw in being gluten free and you’ll never have an option on any dessert menu! That’s why whenever I go to a dinner party I will always offer to make the dessert, so as not to stress out the host to make something I can eat, but also to show my friends that we can have yummy and healthier desserts without all the gluten, dairy, and sugar.
This Coconut Panna Cotta recipe really is the perfect little pudding to impress your friends. It’s light on the stomach, looks a little fancy, and tastes a lot more-ish! And even better is that it’s so easy to make! Just 10 minutes to prepare it and the rest is just waiting for it to set!
I won’t take all the credit for this recipe as I adapted it from Downshiftology to make it low carb and sugar free by substituting the honey for stevia. And she inspired this luscious presentation. Doesn’t a drizzling compote just make you drool!
So here’s my modified recipe for a Paleo Low Carb Coconut Panna Cotta with Raspberry Compote.
SERVES: 4 PREP TIME: 10 mins CHILL TIME: at least 4hrs TOTAL TIME: 4hrs 10 mins
Alternatively you can serve it still in the ramekin with a layer of compote on top. It doesn’t look as fancy but still tastes amazing anyway you serve it.