Dairy-Free Strawberry Panna Cotta
Dairy-free panna cotta made with coconut yogurt and fresh strawberries, lightly sweetened with honey.
Ingredients
- 10 oz fresh strawberries, hulled and quartered
- 3 cups coconut yogurt
- ⅓ cup honey
- ½ tsp pink Himalayan salt
- 1 tbsp gelatin
Instructions
- Puree the strawberries in a food processor or blender until completely smooth.
- Then, press the puree through a fine mesh sieve, using a spatula or the back of a spoon to extract as much liquid as possible, until you have about 1 cup of strained puree. Discard the seeds and thick pulp.
- In a medium saucepan, whisk together the coconut yogurt, strained strawberry puree, honey, and salt. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 2 to 3 minutes to bloom.
- Set the saucepan over low heat and cook, stirring constantly, until the honey and gelatin are fully dissolved and the mixture begins to loosen. Continue heating gently until the mixture reaches about 115° on an instant-read thermometer.
- Divide the mixture among six to eight small glass jars or ramekins (4–6 ounces each). Cover lightly and refrigerate for at least 6 hours, or overnight, until fully set. Serve chilled.