Coconut and Vanilla Pannacotta

Many of us associate pannacotta with intensely sweet desserts. This particular pannacotta, made in the LCHF way, derives its natural sweetness from coconut cream and vanilla bean.

This dessert is also fine if you follow a paleo/stone age diet, because the pannacotta is
dairy-free.

No sugar and no cream, and yet it still tastes like pannacotta—everyone who has tasted it
has declared it delicious.

Coconut Pannacotta with Vanilla Bean
• 2 packets coconut cream, 1 cup (250 ml) each
• 2 sheets of gelatin (or about 1½ teaspoons powdered gelatin)
• 1 vanilla bean

Coconut cream can usually be found with Thai foods at well-stocked grocery stores.
Otherwise, use the thick layer of cream at the top of canned coconut milk.

Soak the sheets of gelatin in a bowl of cold water for 5 minutes. If using gelatin powder,
follow the instructions on the packaging. Pour the coconut cream into a saucepan and let
it melt over low heat. Cut the vanilla bean in half and add it to the cream. Bring the cream
to a boil, and let it simmer over low heat for 5 minutes, stirring occasionally.

Remove the saucepan from the heat and remove the vanilla bean. Scrape out the vanilla
seeds and return them to the cream while whisking. Wring out the gelatin (if using sheets)
and add the gelatin to the warm coconut cream.

Let cool for a little while, stir thoroughly and pour the cream into glasses or dessert cups.
Chill in the refrigerator for 3–4 hours until it has gelled.

Serve with fresh berries.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund