Coconut, Raspberry & Pistachio Panna Cotta Cups
PREP6 HRS 5 MIN•COOK 10 MIN
DF
EF
GF
VE
Number of servings
2
1⁄2 cup (133ml) coconut milk, canned
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
In a small saucepan place coconut and almond milk, sprinkle gelatine (or agar agar) and whisk together. Allow to stand for 5 minutes.
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.
Divide evenly between glasses, refrigerate for 6 hours or overnight.
When ready to serve, top with raspberries and pistachios.
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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