A creamy, dairy free pana cotta made with coconut milk, kiwi and lime. A delicious and healthy dessert.

Nourish 101:

  • Free from refined white sugar.
  • Suitable for multiple food sensitivities including dairy free, gluten free, grain free, egg free and nut free. Paleo friendly option.
  • Kiwis are a nutrient rich food, particularly rich in vitamin C (containing more vitamin C than oranges!)
  • Kiwis are also great for digestive health. Being rich in fibre they promote healthy digestion and contain a unique enzyme that helps break down protein.
  • Check out my blog post on the health benefits of kiwi fruit.
  • Gelatin is great for gut health, aiding digestion, skin health and joint health.

Kiwi, Coconut and Lime Pana Cotta

A creamy, dairy free pana cotta made with coconut milk, kiwi and lime. A delicious and healthy dessert.
Keyword Corn Free, Dairy Free, Egg Free, Fructose Free, Gluten Free, Grain Free, Nut Free, Paleo (option), Peanut Free, Preservative Free, Refined Sugar Free, Soy Free, Yeast Free
Prep Time 10 minutes
Cook Time 5 minutes
setting time 4 hours
Total Time 15 minutes
Servings 4

Ingredients

  • 1 1/4 cups canned coconut milk (full cfat/premium)
  • 3/4 cup coconut water
  • 2 tbsp rice malt syrup*
  • 1 1/2 tbsp grass fed gelatin powder
  • 1/2 tsp vanilla bean powder or seeds from a vanilla pod
  • 4 kiwi fruits, peeled, chopped
  • Zest of 1 lime
  • 1 tsp lime juice

Instructions

  • Place coconut milk and coconut water in a medium saucepan. Sprinkle over gelatin powder and stir. Leave to stand for 5 minutes. 
  • Bring mixture to a gentle simmer over low heat. 
  • Add rice malt syrup and vanilla. 
  • Stir constantly for 3-5 minutes or until gelatin has dissolved well. 
  • Turn off heat and allow mixture to cool to room temperature. Stir through lime zest. 
  • Divide 2 chopped kiwi fruits into the bottom of each serving glasses. 
  • Fill each glass with pana cotta mixture. Transfer to fridge and allow to chill for 3- 4 hours or until set. 
  • Once set, roughly mash 2 kiwi fruits and mix with lime juice. Spoon on top of each pana cotta.
  •   Serve chilled.

Notes

Recipe Tips:
  • Purchase food grade gelatin from health food stores.
  • *You can also substitute rice malt syrup with 1 tbsp maple syrup or honey or 1 tsp green leaf stevia.
To make this recipe Paleo:
  • Swap rice malt syrup for 1 tbsp maple syrup or honey or 1 tsp green leaf stevia or liquid stevia drops to taste.
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Casey-Lee Lyons

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