Coconut Panna Cotta with Summer Berries
2 cans coconut milk (2 x 400 ml)
2 tbsp maple syrup
1tsp agar agar powder
1 vanilla pod
+ 1 tsp coconut oil
1/2 cup mixed berries
4 tbsp Primrose’s Kitchen Orange & Cashew Granola
1 tbsp maple syrup
Grease four ramekins with coconut oil.
Cut the vanilla pod in half lengthwise and scrape out the seeds.
Place coconut milk, maple syrup, agar powder and vanilla seeds in medium saucepan.
Bring to a boil, reduce the heat and simmer for 5 minutes, whisking constantly.
Pour the mixture into ramekins.
Let cool at room temperature.
Place in the fridge for at least 4 hours, ideally overnight.
When ready to serve, gently turn each dessert upside down onto a serving plate.
Drizzle with maple syrup and top with granola and berries.