coconut panna cotta

  • 2 tablespoons water
  • 2 teaspoons gelatine powder
  • 1 cup (250ml) coconut water
  • 1 cup (250ml) coconut cream
  • 1 vanilla bean, split and seeds scraped
  • coconut flakes, to serve
  • 125g raspberries, to serve
  • 1 tablespoon light agave syrup+
  1. Place the water in a small bowl, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine has absorbed. 
  2. Place the coconut water, coconut cream and vanilla bean and seeds in a saucepan over low heat and cook for 3 minutes. 
  3. Add the gelatine mixture and cook, stirring, for 3 minutes or until the gelatine has dissolved. 
  4. Strain and pour into 4 x ¾-cup-capacity (180ml) bowls. Refrigerate for 2 hours or until set. 
  5. Sprinkle with coconut flakes and serve with the raspberries and agave syrup.  Makes 4.

+ Agave syrup is a natural sweetener from the agave plant. Find it in health food stores and some supermarkets. 

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