Fourth of July is only five days away! Can you believe it? I’m never totally ready for it to come because summer always seems to fly by in the blink of an eye after the Fourth is over. We don’t have any plans other than working a little that morning (I am anyway — not sure about Jesse) and keeping our kitties company in the evening. Our cat, Frankie, is terrified of fireworks and loud noises in general, but our other cat, Dutch doesn’t seem to mind much. Anyway, we want to be there for Frankie since she gets so stressed out. Poor kitty. During the day, maybe we’ll go for a bike ride or something. We’re playing it by ear.
Meanwhile, if you’re looking for a festive, healthy, and patriotic dessert to make, look no further. I’ve got you covered with this non-dairy Fourth of July panna cotta featuring coconut milk, blueberries, and raspberries. It has a hint of lemon flavor thanks to the lemon essential oil and tastes wonderful with the fresh berries. If you don’t have access to the lemon essential oil, you can substitute lemon extract instead (1 tsp is probably enough, but it depends how lemony you want it). Strawberries would also be a great addition to this dessert if you want to add some extra red color and more berry flavor.
On another note, I went back on KATU Afternoon Live yesterday and made my summer “grain” salad with lemon tahini dressing. Watch the replay of the segment HERE.
- 13.5 oz can full-fat coconut milk (this brand is great and has no gums)
- 2 tsp pure vanilla extract
- 3 Tbsp cold filtered water
- 1-1/4 tsp gelatin powder, preferably grass-fed (I recommend this one or this one)
- 1-2 Tbsp raw honey, or more if you want it sweeter
- 4 drops high-quality, dietary-safe lemon essential oil (learn where to get therapeutic grade oils here)
- Fresh blueberries and raspberries or strawberries, for serving
- Toasted slivered almonds, for serving
- Unsweetened coconut flakes or chips, for serving
- Pour water into a small bowl and sprinkle in the gelatin powder, allowing it to bloom. Set aside.
- Pour the coconut milk into a small saucepan and heat on the stove over medium heat. Whisk in the vanilla and honey. Once the honey is fully dissolved, add the gelatin mixture and whisk until dissolved. Remove from heat and whisk in the lemon essential oil.
- Divide mixture equally among three individual size glasses or small bowls (small mason jars also work well). Place in fridge to set for at least 4 hours.
- Once set, top with desired amount of fresh blueberries and raspberries. Garnish with the slivered almonds and coconut.
Yields: 3 servings
I don’t share sweet stuff very often because it is not something that I regularly consume or make. But, special occasions and social gatherings are a good reason to make a treat. In this instance, Jesse and I had plans to go over to our friend’s house for dinner this past Saturday. They took on the main course, sides and drinks, and I agreed to make a dessert. I debated for a long time about what to make and decided that I wanted something springy, especially since it was Easter weekend.
After much browsing on Pinterest, I decided to make this coconut flour cake recipe. To jazz up the cake a bit, I thought I’d make some frosting to go on top. I knew I wanted the base to be from palm shortening and also wanted lemon involved (to add that springy flavor). This recipe is what I came up with and I am so pleased with how it turned out. It is light and lemony, with a whipped texture. It almost seems like a cross between frosting and icing, especially with its slightly shimmery appearance. It tasted great on the coconut flour cake (this cake recipe is amazing and super moist!) and was a HUGE hit with everyone!
Also, this recipe makes quite a bit of frosting and is enough for a double layer cake. I actually ended up making two of the coconut flour cakes, so I could turn it into a double layer and use up the rest of the frosting. I garnished the top with grated lemon zest and definitely recommend doing so for a finishing touch!
The frosting doesn’t have to be stored in the refrigerator, but will keep longer that way if you aren’t going to use it right away or have leftovers. It will firm up quite a bit in the fridge because of the coconut cream concentrate (coconut butter), so remember to allow it to soften at room temperature before using. You may also want to refrigerate it in the summertime because it will get slightly melty when warm.
Please make sure to only use pure therapeutic essential oils for cooking. Many essential oils that are sold in stores are not 100% pure and can be chemically adulterated. These are not meant for consumption! My essential oil of choice is Young Living. Learn where to get high quality essential oils HERE.
Whipped Dairy-Free Lemon Frosting
- 3/4 cup organic palm shortening (find here) –>not to be mistaken for red palm oil!
- 7 oz. box coconut cream concentrate, melted (find here)
- 3-4 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/4 tsp grated lemon zest
- 2 drops lemon essential oil (learn where to get therapeutic grade oils here)
- Add all the ingredients except the lemon essential oil to the the bowl of your stand mixer. Whip the frosting a couple minutes or until smooth. Alternatively, you can use a hand mixer.
- Scrape down the sides of the bowl with a rubber spatula and then add the lemon essential oil. Whip again briefly to incorporate the essential oil.
- Enjoy on your favorite grain-free cake or cookie recipe for a special occasion!