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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


    • Yay for pastured raw dairy! Yes, that would certainly work. I would recommend using half milk and half cream for richness. But you would still use the 2 cups dairy to 2 1/2 tsp. gelatin. And it is best to heat the raw milk as little as possible. So this is what I recommend if using raw milk:

      Soften the gelatin in the 1/4 cup milk, as with the coconut milk. Then, heat only 1/2 cup of the milk and with the fennel seeds. Strain back into the saucepan, heat until hot, add the gelatin mixture, and whisk until the gelatin dissolves. Then, you can whisk this mixture into the unheated raw milk.

  1. Awesome! We were just talking about a ‘dairy based jello’ yesterday and you came through with the goods!

    Is the fennel just for flavoring? I sort of have an aversion to fennel seeds which is odd because I love licorice, so I suppose I could try this and flavor it with cardamon or chai spices.

    What do you think?

    Also, what do you think of making your own coconut milk with shredded coconut and water?

    • Um, yes! Infusing this with chai spices instead of the fennel would be delicious. So delicious, in fact, that I might just borrow that idea and use it for a future post, if you don’t mind! 🙂

      I don’t really like the taste/texture of homemade coconut milk. Mine always turns out watery. If you don’t have canned coconut milk, you might try homemade nut milk or the raw milk/raw cream version I discussed with Christina in the above comment.

      I think your chai suggestion is brilliant. I’m so tickled to have awesome people like you reading my blog!

  2. I had an amazing panna cotta in New York City that used avocado, which added creaminess but not avocado taste. Lauren, you’re so wonderfully creative, I thought you might want to experiment with an avocado variation! I also think a hint of cardamom would be lovely. Will you come make this for me?

    • Hey Megan! No, chia seeds would make this too “pudding-y” and not firm enough. I’m personally not a fan of chia seeds because they are high in oxalates (I’m going to post an article about that tomorrow). But if you do like chia, then I think you could make a chia pudding with the infused coconut milk. It would be yummy, but just not the same texture.

  3. OMG! I was looking for a panna cotta recipe since I just bought some grass fed gelatin! Yay! Also, we had a key lime panna cotta at a restaurant recently, so I might try those flavors too! Thank you for posting!

  4. This sounds great ! So timely as I was looking for a panna cotta recipe to use my recently purchased grass fed gelatin. Also, I might try to duplicate a key lime panna cotta that we had recently at a restaurant. Thanks for sharing!

  5. I use flax seed milk with chia seeds soaked over night, kind of tapiocaish. Been using vanilla but would love to try the fennel for a dessert. Usually have for breakfast. I am allergic to dairy and coconut so cannot do above. Thanks!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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