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Measure up all ingredients. Shake your coconut milk can (stored in room temperature).
Take a saucepan and warm up full-fat coconut milk and sugar on medium heat.
Take a small bowl and mix dairy-free milk and cornstarch and add it to the saucepan once the sugar has been dissolved. Add vanilla extract. If you add it without pre-mixing it might get lumpy. Better be safe than sorry.
Cook it on medium heat until cornstarch is activated and the cream has thickened. It should be similar to a slow-flowing paste. It took me approx. 10 minutes. Check out our video to see the consistency better.
Pour the mixture to 8 serving bowls (1/3 cup each).
Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the fridge when they are not hot to the touch any more.
How to serve panna cotta? You can serve them in glasses topped with the berry sauce. I also like using silicone muffin tins so I can flip them out to a plate and top with the berry sauce there.
Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.
When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)
Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your panna cotta. It took me approx. 10 minutes.