Calamansi Paleo Panna Cotta - AIP Compliant!
Note: This recipe was first posted on my original blog, Celebration Generation, on March 31, 2020. It was transferred over to this blog - existing comments and all - on 9/20/2021
Have I mentioned how much I love Calamansi Juice?
I mean, you know know that I love citrus in general, but calamansi juice is on a whole other level.
I happened across it one day while exploring Seafood City, an amazing Filipino grocery store about 30 minutes away.
They had actual calamansi fruits - tiny little limes - as well as calamansi lemonade, calamansi soda, and calamansi juice in little bottles - like you'd buy RealLemon - for cooking.
I think I tried the lemonade and soda that first day, and had to make the trek back out there to buy *all the calamansi everything* a few days later. I was hooked!
What is a Calamansi?
Basically, it's like a lime, but tastes like a combo of orange, lime, and something vaguely tropical.
Absolutely intoxicating, now I use it basically anywhere I normally would have used lemon or lime juice.
When I was still low carbing, I made a quick lemonade from that juice, fake sugar, and some water - it was actually fantastic.
Anyway. Yes. LOVE Calamansi juice.
Dairy-Free, Paleo Panna Cotta
So, recently I decided to try making a kind of faux panna cotta from it.
It was while I was still on AIP (which I've had to modify, due to difficulty obtaining fresh vegetables during the pandemic!), so I had to do it dairy free, and without processed sugar.
Luckily, honey and coconut milk work REALLY well with Calamansi - I wouldn't doubt that they'd actually be preferable to dairy milk and white sugar, to be quite honest.
This Calamansi Coconut Panna Cotta works up incredibly quickly - just a few minutes of work, with great flavour and texture payoff.
A couple notes, though:
1 - With the use of coconut milk (the canned type!) - you may end up with some separation in the final panna cotta. This is totally normal, and kind of fun. 🙂
2. If you can't find Calamansi, you can substitute whatever citrus juice you like. Fresh squeezed will be best, but store-bought is also fine!
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Calamansi Coconut Panna Cotta - AIP
- 1 ½ teaspoon Unflavoured Gelatin Powder 1 packet
- 3 tablespoon Calamansi Juice
- 1 Can Coconut Cream about 400 ml
- ½ Cup Coconut Milk
- ⅓ Cup Honey
- Pinch Salt
- Sprinkle the gelatin over the calamansi juice in a small bowl and let absorb for five minutes.
- Combine coconut cream, coconut milk, honey, and salt in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
- Once the coconut mixture has come to a simmer, remove it from the heat. Whisk in the gelatin mixture until fully incorporated, and the mixture is smooth.
- Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.