Raspberry Mint Panna Cotta in small ramekins with an orange and a spoon on the tray

Sweetener-Free Raspberry Mint Panna Cotta

Written by on in Desserts, Recipes

If you’re like me, you know sugar is super bad for you. And artificial sweeteners not only taste awful, but also can have some ill effects if you’re not careful. But you still want your treats!

This raspberry mint panna cotta is the perfect solution. It’s meant to be light and refreshing, so there’s no sugar or sweetener (other than the raspberries).

Summer’s coming. What better time to make a cool, minty dessert like this one?

Details

Servings

4 servings

Cook time

10 minutes

Chill time

1-2 hours

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INGREDIENTS

  • 1 can coconut cream (or coconut milk if you can’t find coconut cream)

  • 2 cups fresh or frozen organic raspberries (Don’t have raspberries? Sub blueberries, blackberries, or strawberries instead!)

  • 1 tablespoon grass-fed gelatin powder (agar agar will probably work fine, but I haven’t tested it yet)

  • 2 teaspoons vanilla extract

  • pinch of Himalayan Pink salt

  • 2 teaspoons mint extract

  • 1 to 2 teaspoons beet powder or dehydrated raspberries (optional, for extra pink color and antioxidants)

  • Fun optional garnishes: fresh mint leaves, extra raspberries, cacao nibs, homemade coconut whipped cream, toasted coconut flakes, orange zest, lemon zest, lime zest, etc.

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Directions

  • If it’s warm in your house, chill your can of coconut cream/ coconut milk in the refrigerator for 2-6 hours or overnight. Flip the can over, and open it from the bottom. The liquid is most likely now at the top and the cream at the bottom.
  • Pour out half of the liquid half of your can into a small bowl. Sprinkle the gelatin on top and set aside for about 10 minutes to bloom.
  • Dump the raspberries into a small saucepan on low-medium heat and add the rest of the liquid half of the can of coconut cream. Mash the raspberries with a fork or potato masher. Stir every minute or so – don’t let the mixture burn! The idea is to cook the berries down in order to concentrate the flavor.
  • After about 5-6 minutes, remove from heat. Strain the raspberry mixture through a cheesecloth, nut milk bag, or fine mesh sieve. Use the solids in your next smoothie, or simply compost it.
  • Add the strained raspberry liquid back to the saucepan and whisk in the gelatin mixture from the small bowl that you set aside earlier. Scoop out the cream half of your coconut cream from the bottom of your can and add that to the saucepan.
  • Over low-medium heat, whisk everything together until there are no lumps of gelatin or cream. Whisk in the beet powder or dehydrated raspberries (if using).
  • After 3-4 minutes, remove from heat and stir in the rest of the ingredients: vanilla extract, mint extract, and pinch of HP salt.
  • Pour into 4 small ramekins, or you can use a glass dish – whatever works for you! Chill for 1-2 hours (or longer, if desired), depending on what type of container you put it in. Smaller containers will take less time to chill. Garnish before serving.
  • NOTES
    Lasts in the fridge about 3-4 days as long as you cover it with something.
    It freezes ok, but when it thaws, it’s a lot softer than it originally was – almost a mousse-like texture instead of panna cotta texture.