Coconut Panna Cotta

WHAT I LOVE:  I love everything about this dish.  Even if you're not a big coconut fan, the flavour is not dominant.  I generally share this dish with a lot of my ladies who have period issues especially endometriosis as a dairy free diet has been researched to hep with reducing inflammation within the immune system. Regardless I think its always good to have a wide and varied diet so if you generally fall back on cows milk for desserts I recommend you give this a try.  

YOU'LL NEED (4 serves)

• 500gm plain coconut yogurt
• 240gm full fat coconut milk
• 3 tbsp or so of honey
• 2-3 generous tsps of vanilla essence
• 8 gelatine leaves
• ​berries for topping

DIRECTIONS

1. Follow instructions for gelatine sheets.
2. Place/stir yogurt, coconut milk, honey and essence into a pot and gently heat. Do not boil.  Before it gets too hot taste the mixture.  This is how its going to taste.  If it needs more sweetness add it or maybe more vanilla essence etc. 
3. Once the yogurt mixture is hot but not boiling add the gelatine leaves and stir till all mixed in.
4. Pour into 4 little bowls, cover with glad wrap and place into the fridge over night.
5. Just before serving place about 1 cup of your favourite berries into a pot with a little water and honey.  Cook till soft only a few minutes.
6. Take panna cotta out from fridge, spoon over berries.  The panna cotta will start to become a bit liquid-y on top but this is ok.

​SERVING SUGGESTIONS
Nothing more to add really....just enjoy all that dairy free goodness.

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