Paleo Chocolate Coconut Milk Panna Cotta

May 9, 2013 By

 

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you probably know by now, I love desserts.  I like to bake desserts, to make desserts and especially to eat desserts. Hence why I am also on Weight Watchers – trying to lose all these desserts! But we are also trying to live a healthier lifestyle – whatever that is supposed to mean anymore. I don’t really know. I no longer try to label us. I guess if  you have to give us a name or label, then we probably follow the Weston A. Price Foundation principles of eating more than any other. But we also dabble in the Paleo or Primal lifestyle, so whenever I cook or bake I try to make it as REAL as possible with the least amount of “junk”.

Paleo Chocolate Coconut Milk Panna Cotta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My boys LOVE having dessert and even though we don’t have it daily, I don like to have it for them on the weekends. Especially when I have time to make something yummy and delicious and of course HOMEMADE. This time I decided to make Paleo Chocolate Coconut Milk Panna Cotta. The boys gave it a bazillion thumbs up, especially on the batch I made with less gelatin. They seemed to prefer it a little softer. So when you read the recipe below you will see it calls for 2.5 to 3 teaspoons of gelatin. My boys liked it with the 2.5 teaspoons better than the one with the 3 teaspoons. It is really up to your preference. I hope you enjoy my Paleo Chocolate Coconut Milk Panna Cotta and let me know which way you prefer yours.

Paleo Chocolate Coconut Milk Panna Cotta Recipe

3 cups Coconut Milk
1/3 cup Pure Organic Maple Syrup
2.5 to 3 teaspoons Unflavored Gelatin
3 to 5 tablespoons Cocoa Powder
dash of sea salt

In a medium Stainless Steel Sauce Pan combine the coconut milk and maple syrup.

Sprinkle the gelatin over the coconut milk mixture and allow it to bloom for a moment.

Turn the heat to medium and add the cocoa powder and salt.
Stir constantly to combine the ingredients and bring the mixture to a scald.

Do not let the mixture boil, but allow small bubbles to begin to form around the edge of the pan.

Pour through a strainer to remove any cocoa powder that did not dissolve.

Pour mixture into ramekins, coffee cups or mold and refrigerate for several hours to allow it to set.

Serve in containers or unmold for presentation.

 

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Paleo Red Curry Beef Recipe

April 2, 2013 By

 

Paleo Red Curry Beef Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every November we order a half of a grass fed steer. That is a lot of beef! And there is really only so much you can do certain cuts of beef, so we either end up with a ton of roasts or a ton of ground beef. This year we opted for the ground beef. My chest freezer is full and I need to figure out other ways to serve hamburger. There are only so many bowls of chili, sloppy joe and spaghetti with meat sauce a person can eat.

My husband is a big fan of all Asian foods and really enjoys the diverse flavors. He is particularly fond of Thai food so I decided to make a Thai inspired Paleo Red Curry Beef dish using my ground beef instead of the more traditional sliced steak.

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Paleo Red Curry Beef Recipe
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb ground beef - preferable grass fed
  • 1 red bell pepper, chopped
  • 1 medium white or yellow onion, sliced
  • 2 - 3 Tablespoons Red Curry Paste (found in Asian section of market)
  • 1 can of coconut milk
  • 1 1inch piece of fresh ginger, peeled and bruised
  • 1 - 3 Tablespoons fish sauce
  • sugar or honey to taste
  • ¼ cup basil, chopped
Instructions
  1. In a large skillet or wok, cook the ground beef.
  2. Remove from pan and set aside
  3. In the drippings cook the peppers and onion until very soft and onions are slightly brown
  4. Add the red curry paste, coconut milk, ginger, sugar or honey and fish sauce to the pan
  5. Return the beef to the pan and heat through stirring to make sure beef is evenly coated
  6. Add the basil and stir
  7. Serve immediately
  8. DO NOT EAT THE GINGER
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Paleo Chocolate Covered Coconut Macadamia Candy Recipe

February 11, 2013 By

Chocolate covered coconut macadamia candy

Paleo Chocolate Covered Coconut Macadamia Candy Recipe

I love coconut and growing up Almond Joy candy bars were always one of my favorites. But now that I am older and more conscious of what we are eating I try to make things fresh and with real ingredients. The less processed the better. We also love all the health benefits of coconut and coconut oil, so I decided to try making my own chocolate covered coconut candies. These would be great for Valentine’s Day is you cut the coconut filling in the shape of a heart and topped it with the macadamia nut, then dipped them in chocolate. I simply cut them in whatever shapes I wanted, but you can be much neater than I and make them look super pretty. Enjoy!

 The Recipe

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Chocolate Covered Coconut Macadamia Candy Recipe
Recipe type: Candy
 
Ingredients
  • 4 cups dried, unsweetened coconut
  • ½ cup coconut oil, melted (you may need more depending on coconut)
  • 4 tablespoons agave nectar or honey
  • macadamia nuts
  • 1½ cups of bittersweet chocolate (for Paleo, use unsweetened chocolate and add honey to reach desired sweetness)
  • 1 tablespoon coconut oil
Instructions
  1. In your food processor, process the dried coconut, coconut oil and agave nectar until a paste is formed.
  2. Use more coconut oil if necessary.
  3. Line an 8 x 8 pan with parchment paper.
  4. Spread the coconut mixture over the parchment paper.
  5. Press the macadamia nuts into the coconut mixture.
  6. Place the pan in the refrigerator to harden the mixture.
  7. Once the mixture has hardened, remove it from the pan gently.
  8. Cut into desired shapes.
  9. Melt the chocolate chips with the coconut oil, you can use the microwave or double boiler method.
  10. Dip the coconut pieces in the chocolate mixture and place on silpat or parchment to harden.
  11. Serve or store up to one week.
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