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Prep Time: 5 minutes
Cook Time: 5 minutes
Passive Time: 0 minutes
Total Time: 10 minutes
Servings: 4


  • 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.