Ingredients

The following ingredients have 4 Servings
  • One 13.5 ounce can full fat coconut milk
  • 1 1/2 teaspoons gelatin (preferably grass-fed)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup blueberry compote
  • 4 strawberries (finely diced)
  • Fresh mint (optional, for garnish)

Instruction

  • In a small saucepan, whisk the coconut milk until smooth. Sprinkle in the gelatin and whisk until incorporated. Let stand for 10 minutes so the gelatin can "bloom."
  • Set the saucepan over medium-high heat. Warm the coconut milk, stirring constantly, until it starts to steam and the gelatin appears to be fully dissolved. Do not bring to a boil - you just want the milk to heat to the point where the mixture is smooth. Off the heat, whisk in the syrup and vanilla.
  • Carefully pour the mixture into 4 ramekins or custard cups (I transferred mine first to a 4-cup measure to make pouring easier. Some people recommend straining through a sieve, but I found that my mixture was plenty smooth without this step).
  • Refrigerate for the panna cotta for at least 5 hours, or overnight. When ready to serve, divide the compote between the ramekins and garnish with the strawberries.