• Cinnamon French Toast Panna Cotta Recipe

    Cinnamon French Toast Panna Cotta (Dairy-free, Paleo) | stupideasypaleo.com

    Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture.

    Of course, there’s no actual bread in my version, but I incorporated all my favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious.

    Keep in mind that this panna cotta doesn’t set up like super-firm gelatin desserts. I serve it in small Mason jars for a few small, rich bites.

    Cinnamon French Toast Panna Cotta (Dairy-free, Paleo) | stupideasypaleo.com

    Cinnamon French Toast Panna Cotta Recipe

    Preparation 15 mins 2017-03-30T00:15:00+00:00
    Cook Time 10 mins 2017-03-30T00:10:00+00:00
    Serves Makes 4     adjust servings

    Ingredients

    Instructions

    1. Pour ¼ cup of the coconut milk into a very small bowl. Sprinkle the gelatin on top and let it sit while you prepare the rest of the panna cotta.
    2. In a medium pot, whisk the remainder of the coconut milk, egg yolks, maple syrup, ghee and cinnamon until they’re combined. Warm the mixture over medium-low heat for about 5 minutes, but don’t let it boil. You want to warm the mixture enough to dissolve the gelatin but not too much so that the egg yolk starts to scramble.
    3. Turn off the heat and whisk in the coconut milk / gelatin mixture from step 1 until the gelatin is dissolved. Mix in the vanilla extract.
    4. Pour the panna cotta into small ramekins, bowls or Mason jars. I used four 4-ounce Mason jars, like these. Refrigerate for 1–2 hours or until the panna cotta firms up. Serve with a garnish of crumbled bacon and a drizzle of maple syrup.

    by

    Cinnamon French Toast Panna Cotta (Dairy-free, Paleo) | stupideasypaleo.com
    Cinnamon French Toast Panna Cotta Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Makes 4
    Ingredients
    • 1 can (14 ounces or 400 mL) full-fat coconut milk
    • 1 tbsp high-quality gelatin (like this one)
    • 3 egg yolks
    • 2 tbsp pure maple syrup
    • 2 tsp ghee*, optional
    • 1-1/2 tsp cinnamon
    • 1 tsp vanilla extract
    • 2 crispy bacon strips, crumbled, for garnish
    Instructions
    1. Pour 1/4 cup of the coconut milk into a very small bowl. Sprinkle the gelatin on top and let it sit while you prepare the rest of the panna cotta.
    2. In a medium pot, whisk the remainder of the coconut milk, egg yolks, maple syrup, ghee and cinnamon until they’re combined. Warm the mixture over medium-low heat for about 5 minutes, but don’t let it boil. You want to warm the mixture enough to dissolve the gelatin but not too much so that the egg yolk starts to scramble.
    3. Turn off the heat and whisk in the coconut milk / gelatin mixture from step 1 until the gelatin is dissolved. Mix in the vanilla extract.
    4. Pour the panna cotta into small ramekins, bowls or Mason jars. I used four 4-ounce Mason jars, like these. Refrigerate for 1–2 hours or until the panna cotta firms up. Serve with a garnish of crumbled bacon and a drizzle of maple syrup.
    Notes
    Use homemade almond milk instead of coconut milk.[br]Use honey instead of maple syrup.[br]Omit the ghee if desired.[br]*Please note that while ghee is technically derived from butter, it’s had the problematic proteins removed during processing and is only pure butterfat. Therefore, some people consider it a dairy product. I, however, don’t because most folks who react to dairy negatively do because of the protein or the carbohydrate fractions, not the fat.

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    Cinnamon French Toast Panna Cotta (Dairy-free, Paleo) | stupideasypaleo.com

    Questions? Leave a comment in the box below.

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    53 thoughts on “Cinnamon French Toast Panna Cotta Recipe

          1. Hi Linda,

            It’s simply impossible for me to provide the nutrition information for nearly 400 recipes…I don’t have the manpower to do it. Also, technically bloggers can be held liable legally for this nutritional information. What if I made an error and a diabetic had a blood sugar issue because of it? Bloggers don’t actually realize they put themselves in a legally awkward position by providing nutritional information.

            My best advice is to use MyFitnessPal, the app, to type in the ingredients and go from there.

    1. “And of course, I used coconut milk to keep it dairy-free.”
      Ghee…… I’m pretty sure this is not dairy free.

      1. While ghee is derived from dairy, it’s had all the milk solids removed and is pure fat. You can omit if it bothers you.

    2. This sounds delicious! Do you think I could substitute gelatin for chia seeds or agar agar? I know this isn’t strictly paleo but a great vegetarian substitute. Thanks. xox

      1. You could do it with chia seeds for sure. I haven’t worked out how many you’d need but standard chia : liquid measurements should work.

    3. I made this last night for dessert…turned out great! (My husband, who tends to be QUITE picky about anything in the panna cotta/custard/etc family, really liked it.) I’ll definitely be making it again – thank you, Steph! 🙂

    4. HOLY CRAP Steph, this looks SO GOOD. My mom is finishing the 21DSD this weekend, and I may have to make this for her as a little treat on sunday!! Thanks again for the amazing recipes, keep it up!

        1. Finally made this for Father’s Day! My dad has been a panna cotta FIEND ever since we went to Italy last year, and he said this one was up there with the best he’d had!!

    5. wow!! i make egg nog pudding and this reminds me exactly of it!! only thing i never thought of was the bacon and that is genius. bacon goes well on everything.

    6. I love this site (I’m new to it) and am looking forward to trying some recipes …. I have to comment however that’s it’s kind of gross to have a foot fungus blurb between the photo of the food item and the recipe. I’m guessing you may not have control over that but if you do it might be something to look at. Thank you for being here for us paleo peeps 🙂
      Have a great day!

    7. I’m new to paleo and a lot of recipes call for canned full fat coconut milk, my local nutrition store only carries cardboard container coconut milk and at the regular grocery store I have only been able to find Goya coconut milk. Are either of these the same? What makes the canned milk different?
      Thanks for the help I look forward to making a couple of your recipes soon!

      1. Hi Amanda,

        Canned is usually recommended over the carton for a couple reasons: canned typically is thicker and has more fat while the carton is generally very watery. Also, canned tends to have fewer funky ingredients and can be found without preservatives which carton is not.

        Hope this helps!

    8. I’m allergic to eggs, do you have any idea how this would work with a substitute; flax, applesauce, arrowroot..etc.? I keep searching for eggless options and it’s tough. Thanks!

    9. Just made my second batch of this goodness today…so yummy!! I do have one question/problem though and am hoping someone here can help. This recipe is my first experience using this gelatin, and I’m grateful for such a tasty way to incorporate it into my diet. My first go-round, I follow the recipe exactly, putting the gelatin in a small bowl with 1/4 C coconut milk, then added it at the appropriate time and whisked away. I ended up with small chunks of solidified gelatin….pretty embarrassing when serving to a guest, although she did rave about how good it was, minus the chunks. I just now made my second batch and followed one of the methods on the can: put the gelatin in small amount of cold coconut milk for just 1 minute before adding to the pot, and whisked away again. Still clumps! I really couldn’t whisk more or faster, so that’s not the answer. I guess I could strain it, but that defeats the point of actually eating the gelatin. Has anybody else had this problem? I’m thinking next time I may just slowly sprinkle it into the pot while whisking and see what happens. And I’ll get another chance in…mmm…4 days when this batch is gone 🙂

    10. LOVE this. I’ve made it twice in two days. Today I used almond milk. My family likes it better…also added a dash of nutmeg. I think this will become a sub for our yogurt need. Thank you!

    11. Really wish I could read your recipe. There’s a large ad covering most of it, and no matter how many times I click the corner it does not go away.

    12. How many servings (assuming the tiny mason jars are used) does this recipe make? I’m thinking this will make a great Thanksgiving dessert and need to know how to scale it. Thanks!

      1. Hi Dave,

        It will fill four of the tin mason jars. Hope you enjoy your holiday and let me know how everyone likes dessert. 🙂

    13. Looks delicious! Will have to try this sometime, do you have the macronutrient breakdown available also?

      Would be great to log these into myfitnesspal once eating a bunch!

      1. Hi,

        I don’t provide macros on my site or calorie information.

        You can use an online program like MyFitnessPal to calculate the macros of the individual servings.

    14. hi! This looks so so good, and I was so excited to try it, but I made it today and it’s super gritty! I feel like I did something wrong, mostly because I have never worked with gelatin before… Was I supposed to MIX the gelatin with the coconut milk or just let it sit? Ooooooops :/

        1. Just realized I worded that weird! What I did was put the gelatin in a bowl with the 1/4 cup of coconut milk WITHOUT mixing it together (the gelatin was just sitting on top)… So just before I mixed it into the coconut milk/egg mixture, I thought, “Wait! This can’t be right…” so I stirred the gelatin/coconut milk mixture (looked kind of ricotta-y) together quick, THEN whisked it into the other mixture in the pan. Should I have whisked the original gelatin/coconut milk mixture together at the beginning, then let it sit?

          Part of the problem also could have been that, since my coconut milk had separated in the can, I threw it in my nutribullet and that caused some bubbles, which could be what I’m mistaking for a grittier texture. It does look like there’s kind of a blob of straight up gelatin at the bottom of my ramekins. I’ve always thought panna cotta was so interesting (and easy to make!) so I’m just trying to figure out where I went wrong!

          1. Hi Jessica…you heat the remainder of the coconut milk and then whisk in the gelatin / coconut milk that you bloomed. Which kind of gelatin did you use?

            It is quite simple to make and I’m still struggling to see where you went wrong.

            Even if the gelatin was lumpy, it shouldn’t be gritty.

    15. I used Great Lakes gelatin. Ha! I have no idea what happened. But other than this weird texture issue I seem to be having, it’s delicious! Guess I’ll just have to give it another go 🙂

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