Raspberry Coconut Panna Cotta
This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
- 30 mls Lemon Juice
- 9 gms Gelatin
- 485 mls Canned Coconut Milk full fat
- 21 gms Honey
- 2 mls Vanilla Extract
- 750 gms Sea Salt
- 123 gms Raspberries
In a medium bowl, add the lemon juice and then sprinkle the gelatin on top. Let it sit for two to three minutes. Do not mix.
In a small pot over medium-low heat, add the coconut milk and honey. Whisk to combine. Allow it to heat through for two to three minutes or until warm. Do not let it boil.
Add the warm coconut milk to the gelatin mix and use a whisk to mix as you pour. Add the vanilla and sea salt and stir to combine.
Pour the coconut milk mixture into a blender and add the raspberries. Blend on high until smooth and creamy. Pour into jars and place in the fridge for four hours to set. Enjoy!
Left overs - Refrigerate in an airtightcontainer for up to five days.One serving is an eight-ounce ramekin portion.Top with additional raspberries.No Honey? Use maple syrup instead.