Coconut, Raspberry & Pistachio Panna Cotta Cups

PREP6 HRS 5 MIN
COOK  10 MIN

DF

EF

GF

VE

Number of servings
2
Ingredients

12 cup (133ml) coconut milk (tinned)

13 cup (83ml) almond milk (or dairy alternative)

13 tsp gelatine powder (or 1/4 tsp agar agar)

23 tbs maple syrup (honey or rice malt syrup)

13 tsp vanilla extract

Topping

18 cup (23 13g) fresh or frozen raspberries

18 cup (13 13g) 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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