Berry Coconut Panna Cotta

Ingredients

• 13 1/2 oz full-fat coconut milk
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2 tsp Vital Proteins Gelatin
• 2 tbsp water
• coconut oil (to grease)
• 1 cup of mixed berries
• 1 tbsp honey or maple syrup
• 1 1/2 tbsp Chambord Liqueur (optional)

Method

1. Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes.5 min timer
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.240 min timer
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 min timer
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.