COCONUT MILK PANNA COTTA
Delicious, creamy dairy free panna cotta with antioxidant rich blueberry jam. This makes a wonderful dessert, snack or a nutrient rich breakfast.
- 1 can full fat coconut milk
- 4 tbsp raw honey
- 1/2 dried vanilla pod
- 1 1/2 tsp Great Lakes Grass Fed Gelatin
Place half the coconut milk (it has to be full fat otherwise the panecotta will not set properly) in a saucepan and sprinkle on the gelatin and wait about 5 minutes, for the gelatin to start making its magic.
whilst you are waiting, take a sharp knife and slice open the vanilla - scrape the seeds out and set aside - this is a bit pricey but it is so worth it for this wonderful treat. Keep the pod and place it it in a jar of coconut sugar to make delicious vanilla coconut sugar for other recipes.
Very gently warm the liquid, whisking all the time to make sure that the gelatin dissolves.
Once you are absolutely sure that the gelatin has dissolved, take the pan off the heat and stir in the honey and the vanilla seeds.
Pour the mixture into individual containers and chill for about 5 hours or overnight.
Once the mixture has cooled top it up with blueberry jam and serve.
THE SCIENCE BIT
BLUEBERRIES are rich in vitamin C and antioxidants, and are a wonderful source of soluble fiber – they also have low glycaemic load which means that they won’t cause big spikes in blood sugar levels. COCONUT MILK has anti-microbial and anti-inflammatory properties and contains medium chain fatty acids (MCFAs) that are easily digested and readily cross cell membranes. MCFAs are immediately converted by our liver into energy rather than being stored as fat.