Coconut Chai Panna Cotta

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.

Author: The Dalai Loca

Ileana Shevlin is a rock-concert accountant and writer living in Brooklyn. Her work has appeared in Muni Diaries, spiral-bound notebooks, and Google Docs. She probably owes L.A. Unified School District an invoice and an apology for all the great stories she left in the margins of their textbooks along the way.

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