Coconut Panna Cotta with Berries

Revised version (orig. From Naked Food Magazine)

A nice treat for company or a sweet no sugar added dessert for the kids

Gluten, soy, dairy, nut free, paleo

 

Ingredients

  • 1 can coconut milk
  • 6 medjool dates
  • ¾ teaspoon arrowroot powder
  • 2 T. coconut flakes
  • 1 c. berries of choice (fresh or frozen). I used mixed frozen berries
  • 1 t. vanilla extract
  • 1 T. filtered water

Directions

  1. Combine the coconut milk with 2 of the dates in a food processor and blend until creamy. (Here is where I made a mistake.  I put this into my mini food processor and the coconut milk ended up oozing out the processor and the dates did not get fully chopped and so I had to process the dates again after I cleaned up the mess. Use your regular size food processor for this)
  2. Pour this into a pot and heat on medium low heat.
  3. Take a few tablespoons of the mixture and transfer to a bowl and add in the arrow root and blend. Pour this back into the pot, add the coconut flakes and stir.  Bring to a boil over medium low heat and boil it for about 3-4 minutes until it thickens. 
  4. Pour into serving dishes and let cool on counter and then transfer to the fridge. (I used glass pudding ice cream style dishes)
  5. For the berry sauce: put the berries, the rest of the dates, vanilla and water in the food processor and blend until smooth. Spoon this sauce over the panna cotta once the panna cotta has cooled.  (optional: just use in season fresh berries for a less sweet version omitting the dates)

Note: the dates still make this a high sugar/high carb dessert so this is for an occasional treat or I would think good after a long endurance run/workout.  You can reduce the carbs/sugar by only using the 2 dates in the coconut mixture and topping with berries instead of a berry/date mixture.  

Also, if you use all smaller dishes, this would serve 6 instead of 4.  

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