Non-Dairy Chocolate Panna Cotta

This non-dairy panna cotta is quick and easy to make. I found the recipe on the Guittard website. It calls for ingredients that are pantry staples at our house, so it's an easy weeknight dessert. Melt ingredients together, strain and chill. What could be easier? Honestly, you could even skip the straining step. I use coconut sugar for a low-glycemic version.

Non-Dairy Chocolate Panna Cotta
Adapted from
Serves 6

1 can (13.5 -14 ounces) coconut milk
1 envelope (1/4 oz) unflavored gelatin
2 tablespoons sugar
4 ounces (2/3 cup) semi-sweet chocolate chips
1 tsp decaf instant espresso powder
1 teaspoon vanilla extract

Pour coconut milk into a medium saucepan. Sprinkle gelatin powder over top and add sugar, chocolate chips and espresso powder. Whisk over medium-low heat until chocolate melts and the mixture is smooth. Remove from heat, add vanilla and pour through strainer into small (3 oz) cups or ramekins.

Cover each cup with plastic wrap and chill covered until set, about two to three hours, or overnight. Serve with dairy-free whipped topping.