13.5 oz full-fat coconut milk
3 tbsp honey or maple syrup, divided
1 tsp vanilla extract
2 tsp Vital Proteins Gelatin
1 tbsp water
coconut oil, to grease
1 cup of mixed berries
1 tbsp honey or maple syrup
1 1/2 tbsp Chambord Liqueur, optional


1.Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.
2.Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
3.Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
4.While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
5.To remove the panna cotta from the ramekin, slide a knife along the top edge, just to remove the suction. Place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert the ramekin on a plate to remove the panna cotta.
6.Drizzle the panna cotta with several spoonfuls of berries and serve immediately.

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