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.