If just like me you also love yummy and creamy, puddings, then here I have good news: because this one is not only tasty but it also healthy enough that you can have it as your breakfast. This recipe is made with naturally low-in-sugar and it also high-in-fiber raspberries, coconut cream, and a small amount of maple syrup, this pannacotta is indulgent and nutritious. And do you know the best part of this recipe; it’s a no-cook recipe, so you have need spend your morning in a hot kitchen.
You can also take it as an elegant and tasty dessert after dinner, topped with raspberries, unsweetened coconut flakes, or even some white chocolate shavings.
2½ tsp. unflavored gelatin
Two 5.4-oz. Cans Coconut cream
Two tsp. Vanilla extract
¼ cup plus 1 Tbsp. Maple syrup
2 cups raspberries
¼ tsp. salt
Additional berries / unsweetened coconut flakes, for garnish (optional)
- Pour one can of coconut cream in a medium sized microwave-safe bowl; whip it until smooth. Sprinkle the gelatin over the top; stir it gently. Set it aside to allow gelatin to bloom.
- In a food processor or blender, blend raspberries until it smooth. Run it through the fine-mesh sieve to remove all seeds, catching puree in the bowl. Add all remaining can coconut cream, vanilla, maple syrup, and salt into a bowl; whisk it until smooth.
- Place the coconut-gelatin mixture into the microwave; set your microwave on high for 15 to 20 seconds. Pour into a bowl with raspberry mixture; whisk it gently until combined.
- Pour this into four small bowls and let stand until it cool, then cover it and refrigerate until it firm, at least 1 to 2 hours.
- Serve it with additional berries and coconut flakes.