Panna cotta, a popular Italian dessert, means "cooked cream." While heavy cream is typically used, we've used a combo of silky lite coconut milk and soy milk instead. The result is a cool, sweet, and extremely luscious dessert.
- 1 envelope(s) gelatin, unflavored
- 1 1/2 cup(s) coconut milk, unsweetened
- 1 cup(s) soy milk, low-sugar, low-fat
- 1/3 cup(s) sugar substitute
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon vanilla extract
MAKE AHEAD: You can make the panna cotta several days ahead, cover with plastic wrap, and refrigerate until ready to serve. This recipe can easily be doubled.
a glass measuring cup, sprinkle the gelatin over 1/4 cup cold water. Let stand
for 5 minutes, or until softened. Place the measuring cup in a pan of simmering
water and heat until the gelatin has dissolved, about 2 minutes.
a large bowl, stir together the coconut milk, soy milk, sugar substitute,
cinnamon, vanilla, and dissolved gelatin.
into four 8-ounce custard cups and refrigerate for at least 3 hours, or until
set. When ready to serve, run a butter knife or small spatula around the edge
of each dessert and invert onto a serving plate.