I’ve been experimenting with gelatin deserts a lot lately. I was inspired by some creative recipes at Empowered Sustenance. Her Fennel Panna Cotta is delicious and a great base recipe that adapts well to different flavor additions. I’ve used it as a guideline for ratios (gelatin to liquid to sweetener) and have come up with some yummy and satisfying combinations. Earlier this week I also saw this recipe for Chai Vanilla Bean Pots de Creme at Eat, Live, Run, and while it looked divine, I’ve got some dietary restrictions to accommodate, so I borrowed a little from each and came up with this. It’s gluten-fee, dairy-free, and can be adapted to SCD and GAPS. If you have a sensitivity to caffeine or tea, you could just use chai spices (cinnamon, cardamom, ginger, etc). Either way, it’s a sweet, creamy, earthy, spicy, incredibly easy treat!
1 can coconut milk (I use a full-fat, BPA free brand), divided
1 tbs. loose leaf chai
1/4 cup white sugar (it would be great with 1-2 tablespoons of honey instead)
1-2 tsp vanilla extract
2 tsp unflavored gelatin
Combine all ingredients except gelatin & 1/4 cup of the coconut milk in a saucepan, bring just to a boil, stir, cover and steep for 10 minutes. Meanwhile, mix gelatin with reserved coconut milk and stir for 1 minute until dissolved. Strain chai into gelatin mixture, whisk to combine and pour into 4 ramekins. Chill for a few hours or overnight.