Cold Italian custard—or panna cotta—has a lot going for it. This dessert can handle just about any flavor combo you dream up, and being able to make it in advance means it’s a no-brainer for effortless dinner parties. In this version, each bite gets a protein boost with a scoop of vanilla-flavored bone broth powder that melts beautifully into rich coconut cream and coconut milk. To finish it off, add a swirl of honey and lime for a zippy, dairy-free twist.
Yield: 5 (1 cup) servings
Active Time: 15 minutes
Total Time: 4 hours and 15 minutes
For the panna cotta
¼ cup almond milk
1 tablespoon unflavored powdered gelatin
1 can Thrive Market Organic Coconut Cream
½ (13.5-ounce) can Thrive Market Organic Coconut Milk
1 scoop Thrive Market Vanilla Bone Broth Protein
¼ cup Thrive Market Raw Honey
Zest and juice of 1 lime
¼ teaspoon sea salt
For the garnishes
Thrive Market Organic Coconut Chips, toasted
Whisk almond milk and gelatin in a small bowl; set aside to bloom for 5 minutes.
On medium heat, whisk coconut cream, coconut milk, vanilla bone broth protein, and honey in a small saucepan until well combined. Off heat, stir in lime juice, zest, and salt. Add bloomed gelatin and whisk until fully dissolved. Pour into serving bowls and refrigerate at least 4 hours, or overnight, until set. Top with toasted coconut and lime zest before serving.
To use molds, lightly grease ramekins with coconut oil. Divide mixture into ramekins and refrigerate at least 4 hours or overnight, until set. To serve, gently run a knife around the edge to loosen, then invert on a plate. Top with toasted coconut and lime zest before serving.
Recipe credit: Angela Gaines
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