Coconut, Raspberry & Pistachio Panna Cotta Cups

PREP6 HRS 5 MIN
•
COOK  10 MIN

DF

EF

GF

VE

Number of servings
2
Ingredients

1⁄2 cup (133ml) coconut milk (tinned)

1⁄3 cup (83ml) almond milk (or dairy alternative)

1⁄3 tsp gelatine powder (or 1/4 tsp agar agar)

2⁄3 tbs maple syrup (honey or rice malt syrup)

1⁄3 tsp vanilla extract

Topping

1⁄8 cup (23 1⁄3g) fresh or frozen raspberries

1⁄8 cup (13 1⁄3g) pistachios chopped

Methodbased on 6 servings
1

In a small saucepan place coconut and almond milk, sprinkle gelatine (or agar agar) and whisk together. Allow to stand for 5 minutes.

2

Place saucepan over low heat, add maple syrup and vanilla. Increase to medium heat and stir constantly until milk is hot enough to steam but is not boiling.

3

Divide evenly between glasses, refrigerate for 6 hours or overnight.

4

When ready to serve, top with raspberries and pistachios.

Nutritional Informationper serving

Energy (kJ)

757 kJ / 181 cals

Protein

3.2 g

Fat

15.1 g

Sat. Fat

10 g

Carbs

8.1 g

Sugar

7.2 g

Fiber

1.6 g

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