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Coconut Panna Cotta with Blueberries

Serving Size

4

Ingredients

  • 1 1/2 cups Canned Coconut Milk (full fat)
  • 1/4 oz Gelatin
  • 1 tsp Vanilla Extract
  • 1/3 cup Maple Syrup
  • ½ cup Blueberries

Directions

  • Whisk half of your coconut milk and gelatin in a small saucepan until combined. Let sit for 5 minutes at room temperature.
  • Place saucepan over medium heat and add vanilla extract. Whisk thoroughly until gelatin dissolves. Continue to heat until steam rises (do not bring to a boil).
  • Remove from heat and whisk in maple syrup and remaining coconut milk.
  • Place ramekins on a baking sheet and divide the mixture into each ramekin—Refrigerate for 2 to 3 hours or until set.
  • When ready to serve, top with fresh blueberries.

Notes

Serve on a Plate: Immerse refrigerated ramekins halfway in warm water for 2-3 minutes. Run a knife along the sides. Invert onto a plate and wiggle the mold until it separates. Other Toppings: Serve with your favorite nut, shredded coconut, syrup, and fruit (fresh or warmed up in a saucepan with some honey or maple syrup).

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