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Coconut Panna Cotta

This dairy free Coconut Panna Cotta is a fantastic make-ahead dessert, but also healthy enough to eat for breakfast!

Course Breakfast, Dessert
Keyword Breakfast, Coconut, Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Refrigerate at least 3 hours
Total Time 15 minutes

Ingredients

  • 400 ml can coconut milk or cream
  • 2 teaspoons grass fed gelatine
  • 1/4 cup honey, maple syrup or rice malt syrup
  • 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract, optional

To serve

  • Fresh fruit (I used strawberries, raspberries and white peach)
  • Coconut flakes
  • Edible flowers, optional

Instructions

  1. In a small saucepan, sprinkle the gelatine over 1 cup of coconut milk. Set aside for 5 minutes.
  2. Place the saucepan over low heat and whisk in the honey, vanilla and coconut extract if using. Remove from the heat just before it comes to the boil.

  3. Whisk in the remaining coconut milk. Divide the mixture between 2-4 bowls or ramekins and refrigerate for 3 hours or overnight.

  4. When panna cotta is set, serve with sliced white peaches, berries, coconut and edible flowers.