- 2 cups Coconut milk
- 3 tbsp honey (sub maple syrup)
- 1/4 tsp vanilla extract
- 1/4 cup water
- 1 tbsp gelatin (I use Vital Proteins)
- 1 cup mixed berries (sliced strawberries, blueberries, and raspberries)
For the blueberry sauce (optional)
- 4 cups fresh blueberries
- 1/4 cup water
- 1 tsp arrowroot starch
- 1 tbsp lemon juice
- 1 tsp honey
- Prepare 3-4 small jars or glasses (I used 3, 7 oz Weck Jars) and fill them about halfway with the mixed berries. Set aside.
- Using a medium-sized saucepan, whisk together the coconut milk, honey, and vanilla over medium heat for 5 minutes until well incorporated. Set aside.
- Using a small saucepan, pour in the water and sprinkle the gelatin over it. Allow sitting to harden for 2-3 minutes. Place the saucepan on a stove top and slowly melt the gelatin on low heat for 1-2 minutes, not allowing it to burn. Remove from the heat and vigorously whisk until the mixture is frothy. Pour the gelatin mixture into the coconut milk mixture and combine.
- Pour the combined mixture into the prepared fruit filled jars, and fill each jar evenly. Allow cooling on the countertop for 5 minutes until transferring to the fridge.
- Allow the panna cotta to harden in the fridge for 3-4 hours. Serve topped with optional blueberry sauce and enjoy!
FOR THE BLUEBERRY SAUCE
- Add all of the ingredients to small saucepan and place on medium heat. Stir for 4-5 minutes, and don’t allow to boil. Allow to slightly cool. Serve over the panna cotta once the hardened.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 272
- Fat: 24.1g
- Carbohydrates: 16.3g
- Fiber: 0g
- Protein: 2.3g