Coconut Panna Cotta

Coconut Panna Cotta

1 can (13.5 oz) full fat coconut milk

1 1/2 teaspoon gelatin

1/4 cup maple syrup

1 teaspoon vanilla extract


1 bag(12 oz) organic frozen raspberries


1-Pour 1 cup coconut milk into a small saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.

2-Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is totally dissolved. Do not boil the gelatin!

3-Stir the remaining coconut milk, vanilla extract and maple syrup into the warm milk. 

4-Divide the coconut milk mixture evenly in small bowls and refrigerate for about 5 hours, until cold and set.

5-For raspberry sauce, in a small saucepan, cook frozen berries until they are soft. I didn't but you can add sugar to taste. Puree the raspberries in your blender and strain through a fine sieve to remove seeds.

6-Pour sauce evenly on each panna cotta bowl.

7-Store in refrigerator.