A simple, clean and refreshing dessert. It is a bit lighter than a traditional Panna Cotta as it uses whipped coconut cream.
Make sure to use pasture-raised gelatin and organic coconut cream to make this both as delicious and nutrient dense as possible.
Hack: Make this Keto by removing honey/maple to reduce sugars.
1 cup coconut cream
1/2 cup water
3 tbsp gelatin
3/4 cup of blueberries
2-3 tbsp maple syrup or honey
Pour water into a small saucepan and sprinkle in the gelatin. Set aside for 5 minutes. allowing it to bloom.
After 5 minutes, place the saucepan on low heat and stir until gelatin is fully dissolved (this should only take a few minutes).
Combine berries and maple syrup/ honey in a food processor and process until a smooth purée forms. Add the gelatin mix and stir to combine. Set aside to cool slightly, make sure not to get cold or else it will set and you will have to reheat.
Whip the coconut cream using a stand mixer, hand mixer, or immersion blender with the whisk until stiff peaks form. Make sure the blueberry mixture has cooled, then fold gently into the coconut cream. Pour cream and blueberry mix into a bowl, cover with a lid or plastic wrap, and place in the fridge for at least 3 hours.
Once chilled, serve and enjoy!
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