Coconut Panna Cotta’s with Coffee Cream Sauce or Mixed Berry Sauce
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people
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Ingredients
Panna Cotta
- 1 can full fat coconut cream I use Woolworth Homebrand or the organic brand Nakula
- 1½ tsp gelatin
- 1 tsp vanilla essence or, ½ tsp vanilla powder
- ¼ cup coconut syrup
Coffee Cream Sauce
- ½ cup coconut cream I use Woolworth Homebrand or the organic brand Nakula
- 2-3 tbsp espresso – dependent on taste
- 1 tsp vanilla essence or, ½ tsp vanilla powder
Mixed Berry Sauce
- 1 cup mixed berries can use frozen berries
- 2 tbsp coconut water/filtered water
- 2 tsp chia seeds
- 2 tsp raw honey – if desired
Ingredients
Panna Cotta
Coffee Cream Sauce
Mixed Berry Sauce
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Instructions
- Add coconut milk and gelatin to a saucepan and whisk together. Allow to sit for 5 minutes to allow the gelatin to start to bloom.
- Now place saucepan on stove top on a medium/low heat and whisk in vanilla essence, being careful not to bring mixture to a boil.
- Once gelatine has dissolved (approximately 5 minutes) remove from heat and whisk in coconut syrup.
- Pour mixture into lightly greased moulds and place in the fridge for at least 4 hours.
- To make the coffee cream sauce, place all ingredients into a saucepan on low heat for approximately 5 minutes until well combined. Allow to cool slightly before pouring into a glass jar and refrigerating. Sauce will thicken in fridge, so best made the morning before you wish to serve or even the day before.
- To make the mixed berry sauce, place berries and coconut water into a saucepan on a medium/low heat to allow berries to soften so that they can be easily mashed. Once soft and mashed remove from heat and stir through chia seeds and raw honey if using. Allow to sit for 10 minutes before pouring into a glass jar and refrigerating.
Recipe Notes
To serve carefully use a butter knife to loosen the sides of the panna cotta to allow for easy removal. Add a good dollop or two of your preferred sauce and enjoy