The direct translation of “panna cotta” from Italian to English is cooked cream. This recipe, however, my dear friends is vegan, made with coconut milk. I love using coconut milk to give dishes that creamy and fatty mouth feel, it is a staple in my kitchen for soups, sauces, curries, ice cream and in Matcha Tapioca Pudding, you can find HERE.

It’s official, popsicle season is here. Nothing like a refreshing, juicy and sweet cold treat to beat the heat. Strawberries are still in season, shining stars at the moment but run don’t walk to your nearest farmers market as they are peaking now.

I have always loved the crumbly and buttery shortbread-like texture of a Mexican wedding cookie, the melty and soft sensation of the powdered confectioner’s sugar in my mouth, has carried me to new heights. The reality now is I can’t really eat flour, sugar, butter, as a combo deal, not if I don’t want to feel crummy later. Behold the challenge of how to achieve this mouth sensation dairy, gluten and sugar free. I am certain we have achieved an as close as you can get to the real thing cookie and maybe even better then the real thing.