Lingonberry Panna Cotta DF#, RSF#


My recipes are grain free, refined sugar free and most are dairy free. Lingonberries grow wild in Sweden. You can purchase Lingonberry jam at IKEA. The jam you purchase at IKEA has refined sugar in it. Which means I have to make my own without refined sugar. Awesome thing is that you can purchase lingonberries online at Northwest Wild Foods. The berries are expensive but allow me to be true to my Swedish roots. I made this recipe because Panna Cotta is my daughter’s favorite dessert. I was craving a taste of Sweden. This is the dessert I came up with. This recipe uses my Paleo Lingonberry Jam recipe.


1 can full fat coconut milk

1 1/2 cup frozen lingonberries or lingonberry jam

1/4 cup water

1/3 plus 2 tablespoons monk fruit sugar

1 teaspoon vanilla

1 envelope unflavored gelatin


Place lingonberries into a pan with 2 tablespoons monk fruit sugar and water. Bring to a boil. Once the sugar has dissolved place in a food processor. Sprinkle in the unflavored gelatin. Blend berries and gelatin food processor until well blended. Heat a can of coconut milk with 1/3 cup of milk and the vanilla. Bring the coconut milk over medium heat to a simmer. Stir in lingonberries into the coconut milk. Pour into 4 ramekins then place into the fridge for 2 hours.


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