If you love creamy, cool, pudding-type desserts, good news: This one is so healthy, you can have it for breakfast. Made with naturally low-in-sugar and high-in-fiber raspberries, coconut cream (which is full of good fat), and a touch of maple syrup, this panna cotta is indulgent and nutritious. Plus, you don’t need to use the oven or stove, so your kitchen stays cool—sweet.
It really is okay to eat in the morning (take a break from that same-old bowl of yogurt and fruit), but we love it most as an elegant dessert after dinner, topped with unsweetened coconut flakes, raspberries, or even a few white chocolate shavings.
Raspberry-coconut panna cotta
2 5.4-oz. cans coconut cream
2½ tsp. unflavored gelatin
2 cups raspberries
¼ cup plus 1 Tbsp. maple syrup
2 tsp. vanilla extract
¼ tsp. salt
Additional berries and/or unsweetened coconut flakes, for garnish, optional
- Pour 1 can coconut cream into a microwave-safe bowl; whisk until smooth. Sprinkle gelatin on top; stir gently. Set aside to allow gelatin to bloom.
- In a blender or food processor, blend raspberries until smooth. Run through a fine-mesh sieve to remove seeds, catching puree in a bowl. Add remaining can coconut cream, maple syrup, vanilla, and salt to bowl; whisk until smooth.
- Place coconut-gelatin mixture in microwave; microwave on high for 15 seconds. (If gelatin has not dissolved, microwave again for 10-second intervals until it does, whisking in-between.) Pour into bowl with raspberry mixture; whisk gently until combined. (You should have about 2¾ cups raspberry mixture.)
- Pour into 4 small bowls or glasses and let stand until cool, then cover and refrigerate until firm, at least 2 hours. Serve with additional berries and/or coconut flakes, if desired.