Apricot Milk Panna Cotta (Real Food, Paleo)

I absolutely love this rich and creamy dessert! Made without dairy or eggs, the full-fat coconut milk gives this lightly sweetened dish a velvet-like texture that is just divine. And it is so simple to make, it can be an after-dinner dessert (or morning snack) any day of the week.

Panna cotta is an Italian dessert usually made with a sweetened cream that has been thickened with gelatin. A traditional custard is different because custard uses egg yolks as a thickener instead.

I used dried, unsweetened and unsulphured apricots that were quickly softened in boiling water. I might even suggest that substituting soft and pitted Medjool dates would work well. I like that even without additional sugars, the panna cotta is delicate and mild.

Apricot Milk Panna Cotta

8-10 dried, unsweetened apricots (plus one thinly sliced for garnish, optional - I found these at Costco)
1 cup boiling water
1 13.5 ounce can full-fat coconut milk + enough water to make 2 cups of liquid
1 tablespoon raw honey (or more to taste)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
2 teaspoons grass-fed gelatin

In a bowl, add the apricots and boiling water. Soak the fruit for 2-5 minutes, or until softened; drain well.

In a blender jar, place the coconut milk, honey, vanilla and salt. Blend briefly to combine the ingredients.

Add the softened apricots to the blender jar and blend until only a few specks of apricot remain. With the blender running on a low setting, carefully remove the lid and slowly sprinkle in the powdered gelatin. Blend for another 30 seconds.

Divide the mixture between four 4-ounce ramekins and place the dishes in the refrigerator for 2 hours, or until the panna cotta is set. Serve chilled.

**The panna cotta base can be churned into ice cream, rather than pouring into individual ramekins! Pour apricot milk into a chilled ice cream maker base and following manufacturer instructions on the machine to make ice cream.

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