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+ servings

Raspberry Coconut Panna Cotta

This recipe is from our 3 Day Sample as displayed on our Meals Plans for Diet & Nutrition.
Cook Time4 hrs
Servings: 3


  • 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.