Looking for a Gluten Free | Dairy Free Dessert?
Looking for a quick and simple, versatile dessert or snack? This recipe will do the trick. Panna Cotta is a silky custard like pudding. This version however, uses no eggs or dairy and is very easy to prepare. This recipe is featured in my book, Make It Allergy Free Too, and was concocted for my allergy kids that are allergic to eggs, milk and gelatin, typical ingredients for making puddings and custards. The key ingredient in this recipe is kuzu root. Kuzu root is a starch used in a lot of Asian cooking. You can find it in many health food stores or Asian markets. While this version also uses coconut milk, you can use any type milk you would like for this. However, the type of milk you use and the amount of kuzu root you use will determine the taste and texture of your final dish. Soy milk and almond milk works great for this dish, if you are not allergic, but I find that rice milk tends to be a bit grainy. Of course if you like the taste of coconut, you can use regular coconut milk as well. I like to serve it topped with fruit, but it is also delicious plain. If you’re feeling adventurous, trying pouring a cooled mixture, after adding kuzu, into an ice cream maker for a frozen custard type of desert. This recipe also works well for sugar free, just swap out the sugar for your favorite other sweetener to taste. It is also suitable for vegans.
3 cups unsweetened coconut milk beverage or canned light coconut milk
6 tbsp organic granulated or raw sugar
1/2 vanilla bean, split lengthwise
3 tbsp kuzu root
4 tbsp cold water
In saucepan, combine milk and sugar. Split vanilla bean and scrape seeds. Add vanilla bean and seed scrapings to milk mixture. Bring just to a boil, stirring to dissolve sugar. Remove from heat. Cover and steep for 5 minutes.
Pour mixture through cheesecloth to strain vanilla bean and seeds. Return to saucepan. In small cup or bowl, dissolve kuzu root in cold water. Whisk into milk mixture. Bring milk mixture back to a boil. Heat and stir until mixture thickens. Pour into serving dishes and chill until set. Serve chilled, as is, or topped with fresh fruit. Makes 6 1/2 cup servings.
Note: This recipe produces a lighter pudding type texture. If you want it thicker, more like a custard, just add an additional tablespoon of kuzu root. This recipe can also be served molded, just dip molds or ramekins in hot water for a few second to release.
Recipe ©2012 Michaela C. Jones. Get a printer friendly version here.
About the Contributor:
Michaela Jones is a Certified Nutritional Consultant who loves cooking and finding ways to create delicious foods that are allergy free. She is the mother of twins with multiple food allergies, author of food allergy cookbook series, Make It Allergy Free, and owner of allergy free cakery, I Can’t Believe It’s Allergy Free. Learn more about Micheala at http://www.makeitallergyfree.com/
Thoughts from Nancy Olson:
Wonderful looking dessert! This is going to be awesome to try myself as I have cut most dairy out of my diet and do use coconut milk and also almond milk for thing. I don’t have much time to experiment with recipe lately due to so much going on but I know this is a tried and true recipe! I do see me making this gluten free and dairy free recipe real soon! Oh, I have some vegan friends that will enjoy this also!
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