Raspberry Coconut Panna cotta
2 tbsps. Lemon Juice
9 grams Gelatin
2 cups Canned Coconut Milk (full fat, divided)
1 tbsp. Honey
1/2 tsp Vanilla Extract
1/8 tsp Sea Salt
1 cup Raspberries
1. In a medium bowl, add the lemon juice and then sprinkle the gelatin on top. Let it sit for two to three minutes. Do not mix.
2. In a small pot over medium-low heat, add coconut milk and honey. Whisk to combine. Allow it to heat through for two to three minutes or until warm. Do not let it boil.
3. Add the warm coconut milk to the gelatin mix and use a whisk to mix as you pour. Add the vanilla and sea salt and stir to combine.
4. Pour the coconut milk mixture into a blender and add the raspberries. Blend on high until smooth and creamy. Pour into jars and place in the fridge for four hours to set.