Interested in killing the sugar demon? Check out my free guide below!
Prep time: 25 min • Cook time: 8 min • Yield: 8 ½-cup servings
- One 14-ounce can* (or approximate) full-fat coconut milk
- One 14-ounce can* (or approximate) coconut cream
- About 5 ounces of coconut milk, coconut cream, almond milk, or any other Paleo milk you have on hand to yield a full 4 cups of all milks
- 1 tablespoon pasture-raised beef gelatin, i.e. Great Lakes Gelatin
- ¼ cup plus 2 tablespoons (6 tablespoons) maple syrup
- 2 teaspoons pure vanilla extract
- 2 medium peaches (you can also use nectarines), sliced
- 2 teaspoons ghee or pasture-raised butter
- 2 tablespoons coconut sugar
- 1 teaspoon water
- ½ teaspoon freshly squeezed lemon juice
- Dash salt
- Dash nutmeg
For the Panna Cotta
- Measure the coconut milk, coconut cream, and additional Paleo milk(s) to make 4 cups. Pour 1 cup of milk mixture into a medium saucepan and sprinkle gelatin over the milk. Let sit for about 5 minutes to soften the gelatin.
- Place saucepan on medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Add the remaining 3 cups of milk and maple syrup and stir to blend. Remove the pan from the heat and stir in the vanilla. Let the mixture cool for 10 to 15 minutes. Pour into eight wine/champagne/martini or other pretty glasses, cover each glass with plastic wrap, and refrigerate for 4 to 6 hours to fully gel.
For the Glazed Peaches
- Place butter in a small sauté pan over medium heat. Add coconut sugar and water and stir briskly to melt sugar. Add peaches, lemon juice, salt, and nutmeg. Cook over medium heat for about 3 minutes to soften the peaches and thicken the glaze.
- Remove from pan and let cool. Refrigerate until ready to serve.
- Warm peaches in microwave for about 45 seconds or until warmed through and serve on top of panna cotta.
Most cans of coconut milk or coconut cream are between 13.5 and 14 ounces.
You can also prepare peaches just before serving. Making them ahead and reheating saves time when serving.