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PANNA COTTA: Set out four small glasses, mason jars, or stemless wine glasses (we like small Weck jars // if adjusting the default number of servings, use fewer or more containers).
To a small-medium saucepan, add coconut milk, maple syrup (or brown rice syrup), vanilla, and salt and whisk to combine. Bring to a gentle boil over low-medium heat.
Once boiling, reduce heat to low, sprinkle in agar agar powder, and immediately whisk well. Let simmer for 2 minutes, whisking frequently.
Next, divide the mixture evenly between the glasses (~1/2 cup each) and place them in the refrigerator to set for at least 25-35 minutes, or until slightly bouncy to the touch.
BERRIES: Just before serving, prepare the berries. If using frozen berries, defrost in a small saucepan or in the microwave until no longer cold. If using fresh berries, place in a small saucepan and cook over low-medium heat, stirring occasionally, until a little bubbly and tender when pierced with a fork. Taste for sweetness, adding a little maple syrup if desired (we didn’t add any).
When ready to serve, top panna cotta with warmed mixed berries and (optionally) fresh mint leaves and enjoy!
Store leftover panna cotta in the refrigerator for up to 3-4 days. Not freezer friendly.