Raspberry Coconut Panna Cotta: A Chicklets in the Kitchen Blog Post

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Raspberry Coconut Panna Cotta

It’s summer. It’s hot. The last thing you want to do is start the oven up. The first thing you want is something cool, smooth, slightly sweet, and refreshing. I’ve found just the thing over on www.healingfamilyeats.com/raspberry-coconut-panna-cotta/. As soon as I saw that delightfully pink, creamy-looking dessert, I just had to try it.

Unfortunately, I didn’t have any raspberries. I did have frozen blueberries though, so that’s what I used. This recipe is easy, and has just five ingredients, probably already in your fridge, freezer or pantry. And it makes 8 servings! Yay!

This being a paleo recipe, we’re not using the usual panna cotta ingredients or methods but that’s just fine with me. Give it a try. Click here for the full post.

 

Raspberry Coconut Panna Cotta

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Hardware

Small saucepan

Blender

Measuring cup

Measuring spoons

 

Ingredients

1 T unflavored gelatin                                    1 tsp vanilla

3 C coconut milk                                            1/4 C honey

1 C packed raspberries                                   1/2 C filtered water

 

Directions:

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In the small saucepan, bloom the gelatin in 1/2 C water. (NOTE: I used a packet of gelatin and it was less than a tablespoon. My panna cotta came out creamy but loose. Go ahead and open a second packet of gelatin and measure it all into a tablespoon measure. You’ll be glad you did.) Once softened, heat gently over very low heat, then add the honey. Once honey is melted, remove from the heat and add the vanilla.

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In the blender, mix the berries and coconut milk. (NOTE: The next time I make this, I’m going to try almond milk. The final dessert does taste a bit like coconut. That’s fine, but I’m going to try to get rid of the coconut flavor.)

Whisk the gelatin mix into the blender of coconut and berries. (NOTE: Any berry, fresh or frozen will work. Use your favorite or whatever is in season.)

Pour into ramekins and cover with plastic wrap. Refrigerate at least 2 hours, or until set. (NOTE: you can dress your dessert with the fresh berries used in your dessert, whipped cream (if you don’t mind straying from your paleo lifestyle, or whipped coconut cream.)

Enjoy.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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3-Ingredient Coconut Cookies: A Chicklets in the Kitchen Blog Post

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I should be posting a dinner or lunch recipe this month but I’ve been on my paleo diet all month, and some of you on the Whole 30 program. Aren’t you ready for something a little decadent? These cookies are totally paleo but very tasty! A nice treat for an after dinner dessert, as I did the day I made them.

1 cookie per person, Serves 8.

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Hardware

Bowl

Knife

Cutting Board

1 cup glass measuring cup

Measuring spoons

1/3 cup measure

Cookie Sheet Lined with Parchment Paper

 

Ingredients

1 large over ripe banana

2/3 cup shredded unsweetened coconut

4 oz dark chocolate (Optional)

1/4 cup rough chopped walnuts (optional)

1/4 tsp vanilla

Directions:

I have to tell you, I doubled this recipe right off the bat before I’d even tried it. I was glad I did!

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Do a rough chop on the walnuts (or almonds or whatever other nut you may be using. Nuts are optional!)

Peel the banana. It should be extremely brown. Mine could have gone a couple more days but after I smushed it up with a fork, I used a whisk to get rid of most of the tiny lumps of banana.

Add the vanilla and mix.

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If your coconut is shredded into longish strings, put it into a food processor to take it down to the fineness of instant oatmeal. Note: I didn’t do that, they came out great but processing the coconut may make it able to soak up more of the banana moisture. My batter came out a little on the wet side.

Add the coconut and nuts, combine thoroughly. The batter should look like coarsely mashed potatoes.

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Using about 2 Tablespoons of batter per cookie, coop or roll them into balls and place on a parchment-lined cookie sheet. Then, using a fork, gently mash each ball down crossways, like you would for a peanut butter cookie.

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Place the cookie sheet on the middle rack of the oven and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges, and if you gently flip one over, they should look nicely browned in spots on the bottom. Put the flipped cookie back on its bottom.

Put the oven on broil. (I have to turn bake-mode off on my stove, then select broil. I used the High setting.)

Continue to bake and watch carefully for another one to four minutes. If after two minutes, they’re not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly. You’re just looking for them to brown in spots.

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There may be a few small too-done places but those are easy to pick off.

Let cool.

They can be kept in an airtight baggie or container, either at room temperature or in the fridge.

Note 1: I didn’t check the bottoms of my cookies at the 11-minute mark, seeing a little browning at the bottom. I should have checked. After I broiled them, the top was nicely browned and firm but the bottoms, especially while warm, were quite gooey.

Note 2: Another option. After the cookies cooled, I dipped half of them, halfway, into 70% dark chocolate. The banana and coconut make the cookies surprisingly sweet and the dark chocolate is a nice foil.

Enjoy.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Avocado Chocolate Mousse

So last month I posted about my new Paleo diet lifestyle and mentioned avocado chocolate mousse. This is a wonderful dessert that you can enjoy yourself or make for a nice dinner with friends and/or family. It’s so delicious I cannot even say. It’s rich, decadent and chocolaty, everything you want in your chocolate dessert. And no, you don’t taste the avocado at all. Even better, it’s no cook!

Serves 4.

Hardware

Blender

Knife

1 cup glass measuring cup

Measuring spoons

Rubber spatula

4 half-cup ramekins

 

Ingredients

2 large or 3 small ripe avocados

3 T cocoa

4 oz dark chocolate

1/4 cup almond milk

1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)

Directions:

Melt the chocolate in the microwave (pictured) or in a hot water bath. If using the microwave, use just short heating times, 15 seconds, until the mixture melts by stirring.

Test by stirring at the 1st 30 seconds, then every 15 seconds after that. Let it cool while you complete the other steps.

Half the avocados, remove the pits, scoop the avocado into the blender.

Add the milk and blend. If the avocado doesn’t get creamy, add more splashes of almond milk and blend until it does. Trust me on this. If you add everything all at once, you end up with green pieces of avocado in your chocolate mousse. Tastes good but looks a little off.

Add the cocoa, the vanilla and the melted chocolate. Blend until totally mixed. I have to scrape down the sides a couple of times to get it thoroughly blended.

Scoop into the 4 ramekins evenly. Refrigerate for a more solid mousse or serve right away.

 

Note: Even though paleo doesn’t do dairy, I can’t resist a dollop of real whipped cream on top.

Enjoy.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.