Raspberry Coconut Yoghurt Panna Cotta


2 1/2 Cups of our Raspberry Chia Coconut Yoghurt
1/2 Cup Coconut Milk
1 Tbs Grass Fed Gelatin (we used Great Lakes Gelatin
1 Teaspoon Vanilla Powder 
1 Tbs Coconut Nectar (you could use any liquid sweetener)

To Garnish 
Fresh Strawberries
Stewed Strawberries
Toasted Coconut Chips
Crushed Pistachios 


To begin with add the coconut milk to a small saucepan and keep on a low heat until almost boiling. Turn off the heat and add the gelatin and whisk well until the gelatin has dissolved. Mix in our raspberry chia coconut yoghurt, vanilla powder and coconut nectar. 

Divide the mixture into 4-6 greased ramekins and refrigerate for 4-6 hours or overnight. 

To serve remove from the ramekins and top with a mixture of the fresh and stewed strawberries, toasted coconut chips and pistachios. 


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