Coconut, Raspberry & Pistachio Panna Cotta Cups
PREP6 HRS 5 MIN•COOK 10 MIN
Number of servings
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
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 gelatin (or agar agar) and whisk together. Allow to stand for 5 minutes.
Turn stove on to a 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.
757 kJ / 181 cals
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