Canna-Panna Cotta

Cannabis powder is a creative and subtle way to add a little altitude to your next confection. To elevate your next Panna Cotta try the following recipe involving Mondo Cannabis a coconut-oil extracted and activated cannabis powder that uses cacao butter. The product’s creamy texture and lack of taste make it a nice choice for edibles. By the way, using coconut sugar lessens the glycemic impact of this dessert, while providing more depth of flavor than white sugar.


•1/3 cup skim milk
•1 envelope unflavored gelatin
•2 1/2 cup heavy cream
•1/3 cup coconut sugar
•1 vanilla pod or 1 1/2 tsp vanilla extract


Pour the milk into a bowl and add the gelatin. Set aside.

In a saucepan, combine the heavy cream and the sugar. Cook, on medium heat, stirring constantly with a whisk until you reach a medium boil. As the cream rises to the top of the pan, pour in the gelatin and milk mixture into the cream, stir until completely dissolved. Cook for one more minute, stirring constantly. Remove the mixture from the heat, stir in the vanilla, and pour into six individual ramekins or glass bowls.

Now add your desired amount of cannabis powder into each ramekin and stir. Cover the ramekins and let them sit in the refrigerator at least four hours until the Panna Cotta is fully set. Serve with fresh fruit.