COCONUT PANNA COTTA
Time: 30 minutes
1 can of full fat coconut milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 ¼ teaspoon gelatine
Topping: 1 cup frozen berries, ½ tablespoon maple syrup
In a saucepan mix the milk and the gelatine, let it sit for 5 minutes without heating.
Add the vanilla and gently heat the mixture, never allowing it to boil. Wisk well to allow the gelatine to dissolve.
Once the gelatine is fully dissolved remove from heat, stir in the maple syrup and divide in 4 ramekins. Place them in the fridge for at least 4 hours.
In the meantime, place in a saucepan the frozen berries and the maple syrup on low heat and allow it to defrost and release the juices. When the fruit is soft and juicy, remove from heat and let it cool. Put it in a sealed container in the fridge. Five minutes before serving take the panna cotta from the fridge and top it up with the berry compote.