This coconut panacotta is an easy dessert, best of all it’s egg, nut and dairy free.


Ingredients (serves 3)

  • 1 can Coconut cream
  • 1 Tablespoon gelatin
  • 4 Tablespoons honey or maple syrup
  • 2 Teaspoons vanilla essence
  • Rasberries (optional)

Method

  1. Heat coconut cream in pot mix in gelatin stir until dissolved. Add vanilla essence and honey or maple syrup and mix until smooth and you can't see any lumps.
  2. Pour mixture in little cups. 1 can of coconut cream should make about 3 servings. Put in fridge to set leave for about 5 hours.
  3. Add cinnamon and raspberries for extra taste.

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