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GUT FRIENDLY - Coconut panacotta with spiced mango, pineapple and blood orange jelly

If you suffer from food intolerances like Celiac disease, which our Founder, Tanya Felli, does then you’ve no doubt been to your fair share of parties where you rounded up to the snack or dessert table and there was not a thing in sight that your poor tummy would be ok with. It can be a tough old world for those of us with gut-issues, the fact that they are becoming more common though means there that many of us are starting to be more aware of the need to have solutions available for those who have dairy or gluten intolerances or just have sensitive tummies.

The lovely Larina Robinson, who has made a career out of treating people with food intolerances, IBS and other gut-issues was quick to catch onto this need and thankfully she wrote her recipe book Wholefood Entertaining which has Gluten-Free, Dairy-Free and Low FODMAP options to keep everyone happy.

Christmas might be over but the fesitivities are far from done so if you need a nice gut-friendly entertaining solution then Larina has you covered and we’re delighted to share one of her recipes from Wholefood Entertaining with you here. This beautiful colourful dessert is jampacked full of goodness and lovely in season fruit so you can rest easy knowing if you serve this up there will not be an unhappy tummy or guest in sight!

GUT FRIENDLY - Coconut panacotta with spiced mango, pineapple and blood orange jelly

SERVES 12

Coconut layer

coconut milk 1 cup

vanilla extract 2 tsp

liquid stevia 3 drops, or maple syrup

1 tbsp

gelatine powder 1 tbsp

Mango layer

mango puree 1 1/3 cups

(approximately 2 mangoes pureed

and strained)*

maple syrup 1 tbsp

lemon juice 1 tbsp

water 1/3 cup

gelatine powder 1 tbsp

*Thawed frozen mango chunks also

work well. Puree and strain.

Pineapple layer

pineapple juice 1 cup 100%

ground cinnamon 1/2 tsp

gelatine powder 1 tbsp

Blood orange layer

fresh blood orange juice, 1 cup

strained (about 2 medium)

ground cardamom 1/4 tsp

gelatine powder 1 tbsp

Garnish

segments of blood orange 12, thinly sliced

pomegranate seeds 1/4 cup

coconut flakes toasted

DIRECTIONS

1 Heat the coconut milk, vanilla extract, and stevia in

a small saucepan over medium heat until it starts to

simmer. Gradually sprinkle one tablespoon of

gelatine powder whilst stirring vigorously to prevent

lumps. Continue to stir until well combined. Pour

the mix into the base of each shot glass

(approximately 1 1⁄2 tbsp each). Store in fridge to

set.

2 Once the coconut layer is firm, repeat the same

process for the other layers. Ensure the pineapple

jelly layer is mixed well by occasionally stirring it

with a fork before pouring into the glasses. The

gelatine can clump with the cinnamon and the liquid

will not fully set. Once the final layer is set, top with

blood orange segments, pomegranate seeds and

toasted coconut flakes. Serve chilled.

You can buy Larina’s book Wholefood Entertaining as an ebook ($17.99) or a handy A5 sized hard copy ($18.99) from her website

 


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