Lemongrass, Ginger and Coconut Panna Cotta (Dairy free)
Prep time
Cook time
Total time
Serves: 6
  • 400ml coconut milk
  • 2 lemongrass stalks (white part)
  • 1 inch fresh ginger, peeled and sliced
  • 2 tbsp preferred sweetener (honey, maple syrup, maple sugar, natvia, coconut sugar (warning - will darken the mixture) or stevia (adjust quantity as you need a few drops not tbsp)
  • 1.5 tsp gelatin (I use Great Lakes Grass Fed Gelatin (buy on iherb or amazon)
  • 1 tsp vanilla extract (buy on iherb or amazon)
  • coconut oil to grease ramekins (buy on iherb or amazon)
  1. place 100ml of coconut milk in a bowl with the gelatin and allow to bloom while preparing the rest of the ingredients
  2. peel and slice the ginger, place in a saucepan
  3. trim the lemongrass stalks and using the flat side of a knife, smash the lemongrass slightly, add to saucepan
  4. place the rest of the coconut milk in a saucepan and simmer gently for 10 minutes
  5. strain out the lemongrass and ginger
  6. add the coconut milk and gelatin mixture and simmer until all the granules have dissolved
  7. add the vanilla extract and sweetener
  8. taste the mixture, it should be sweeter than preferred (once set, it will become less sweet)
  9. using a paper towel, lightly rub coconut oil inside each ramekin (if you wish to serve the panna cotta inverted)
Recipe by Enlightened Foodie at https://www.enlightenedfoodie.com/food_recipe/lemongrass-ginger-and-coconut-panna-cotta-dairy-free/