Ingredients
- 1 15 oz can full Fat coconut milk
- 1 pound Fresh strawberries (organic) rinsed, stems/leaves removed
- 1 teaspoon Real vanilla extract
- 1 teaspoon Raw Honey
- 2 tablespoons Gelatin
- 1 pinch Sea Salt (Pink Himalayan works well)
- 2 tablespoons Finely unsweetened shredded coconut
Method
Step 1
Grease 4 ramekins with the coconut oil.
Step 2
Warm the milk, berries, vanilla, and honey in a saucepan over medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes.
Step 3
Add the gelatin and stir until completely dissolved. Blend with the immersion blender so the gelatin is thoroughly mixed in with the berry mixture, about 1 to 2 minutes.
Step 4
Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until panna cotta reaches desired consistency.
Nutritional analysis per serving (1 ramekin): Calories 240, Fat 22g, saturated Fat 19g, Cholesterol 0mg, Fiber 3g, Protein 6g, carbohydrate 14g, Sodium 95mg
