About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Ground Cherry Coconut Panna Cotta

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I created this Ground Cherry Coconut Panna Cotta because Panna Cotta is my favorite dessert!

Panna Cotta is an Italian dessert similar to a pudding, actually what it really should be is something between a pudding and a mousse. Light, bouncy, delicate, with a very special creamy but very subtly gelatinous consistency. A good Panna Cotta should make you close your eyes and dream of those big white clouds against an indigo sky! To me it brings back memories of Limone Piemonte, in a very similar way to Proust and his Madleine!

Only one problem here: I do not do dairy anymore….so how to replicate my delicate dream of Panna Cotta?? Well, of course, coconut cream!! So I did a bit of experimenting…(the first version resembled more a bouncy rubber ball than a dessert) and finally assembled the perfect ingredients for a dairy-free sugar free version.

( I was also dying to try my new delicious ground cherries from the garden in some more sophisticated way than stuffing them into my mouth as fast as I can!)

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Ground Cherry Coconut Panna Cotta
Recipe type: Dessert
Cuisine: Italian, Paleo
Prep time: 
Cook time: 
Total time: 
A perfect Panna Cotta without sugar or dairy!! Is it possible? YES Try the recipe and you will believe it too!
  1. Panna Cotta:
  2. Pour ½ cup coconut cream into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.
  3. Meanwhile, combine the rest of the cream, Swerve, vanilla, in a large saucepan. Bring to a simmer over medium heat, whisking until Swerve dissolves. Remove from heat; cover and let steep for 10 minutes.
  4. Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Divide among eight ¾-cup cups.(I used small water glasses)
  5. Chill uncovered until panna cotta is set, at least 6 hours.
  6. Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each cup and invert, allowing panna cotta to settle onto plate.
  7. Puree'
  8. Husk and wash ground cherries, and put in a food processor.
  9. Blend until smooth.
  10. Spoon puree atop the panna cotta and serve immediately

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Comments 6

  1. Lois says:

    Is coconut cream the same as coconut butter, or is it the cream that rises to the top in a can of coconut milk?

    • The Nourished Caveman says:

      Lois, you are correct, it is the cream that rises to the top, but you can also buy it in cans of just cream! ( I use it a lot!!)
      PS there should be a link to a product I like in the post! 🙂

  2. Casey says:

    I have never seen ground cherries in any market, any suggestions ( short of growing them myself, i live in Mass so long shot.)?

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