Food EyeSwoon Unplugged:

Coconut Panna Cotta with COLLAGEN Inner Beauty Boost

In partnership with The Beauty Chef

It was during my first trip to Italy with mom as a teenager when I encountered the creamy, wiggly-wobbly goodness known as panna cotta. It was hands down the best sweet I had ever tasted but somehow, once I returned home, I forgot its name. For years my mom and I reminisced longingly about this mysterious treat, until about a decade later when I finally tasted it again at one of my favorite Brooklyn eateries. I actually called my mom from the table screaming, “PANNA COTTA, PANNA COTTA!” We had a good laugh and since then I have made it for many family gatherings.

 

The recipe I developed for Cook Beautiful included heavy cream and greek yogurt but as you know, I’ve been engaged in a gut and skin health journey with The Beauty Chef these past three months so, I decided to explore a dairy-free version of my favorite dessert. This time I used coconut cream and coconut yogurt as the base and after chatting with The Beauty Chef founder and CEO, Carla Oates, I was inspired to include her COLLAGEN Inner Beauty Boost. Truthfully, I was blown away at the results — silky, decadent, and as delicious (if not more) than my original recipe. But the greatest boost (pun intended) is the berry-flavored COLLAGEN elixir.
Coconut Panna Cotta with COLLAGEN Inner Beauty Boost

It’s powerful  nutrients nurture our bodies by enhancing collagen production naturally while also supporting our overall gut health and wellbeing! I’d say that’s a delicious trifecta of goodness—SKIN, GUT, and GLOW!

Coconut Panna Cotta with COLLAGEN Inner Beauty Boost

Athena Calderone

Ingredients

3 teaspoons powdered, unflavored gelatin 

2.5 T water

2 cups with coconut cream 

3 tablespoons maple syrup 

1 vanilla bean, halved lengthwise, seeds scraped

1⁄8 teaspoon kosher salt

1 cup coconut yogurt

1/ 3 cup COLLAGEN Inner Beauty Boost

1 pint blackberries, smashed and with a drizzle of COLLAGEN

Method

In a small bowl, sprinkle the gelatin over 2.5 tablespoons water and let stand to soften and dissolve. In a medium saucepan, combine the coconut cream, maple syrup, vanilla bean and seeds, and salt.

Bring to a simmer over medium heat, then remove the saucepan from heat. Stir in the gelatin until fully dissolved. Add the coconut yogurt, whisking gently until combined and let cool. Lastly, add COLLAGEN Inner Beauty Boost.

Divide the mixture between six coupe glasses (or ramekins) and cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days. 

Serve garnished with smashed blackberries.

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