Gluten Free Coconut Vanilla Panna Cotta — Brookfarm Skip to content
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Gluten Free Coconut Vanilla Panna Cotta

TIME

20 minutes + 3-4 hrs or overnight to set

SERVES

4

CREATED BY

Emma Henderson, co-founder of The Beach People

SUMMARY
Silky, decadent, yet healthy with no added sugar, this Gluten Free Coconut Vanilla Panna Cotta with our Gluten Free Muesli Macadamia Cranberry is sure to wow! Created by the ever so talented Emma Henderson, co-founder of The Beach People.
Gluten Free Coconut Vanilla Panna Cotta

Ingredients

  • 1 400ml tin coconut cream 
  • 1 cup almond milk 
  • 1/4 cup maple syrup 
  • 1 tbsp vanilla 
  • 3 tbsp gelatine ( Natural beef gelatine is used here) 
  • 1/2 cup Gluten Free Brookfarm Muesli
  • Edible flowers to serve

Method

  • In a saucepan, combine coconut milk, almond milk, maple syrup and vanilla. Heat over medium heat until warm.
  • Bloom the gelatine by mixing gelatine in 1/4 cup of cold water until it turns firm.
  • Add bloomed gelatine to the milky mix and stir until the gelatine has dissolved.
  • Pour into moulds and set in the fridge for 3-4 hours or overnight.
  • Remove from moulds and sprinkle with Brookfarm muesli and edible flowers.
  • Additional: Add 1 tsp of cacao to the milky mix for a chocolate panna cotta.

Keep baking

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