Coconut Panna Cotta

Had guests from Singapore and this is the dessert I made for them! It will be low carb if you use stevia drops. 

Ingredients

• 400ml can coconut milk
• 300ml thickened cream
• 80 gms caster sugar
• 1/2 cup hot water
• 1 tablespoon gelatine
• 250g fresh strawberries, hulled, quartered
• 150g fresh blueberries
• 200g fresh raspberries

Method

1. Place coconut milk, cream and 3/4 cup of sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat.
2. Place hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Add to coconut milk mixture. Whisk well to combine.
3. Rinse 8 x 1/2-cup capacity dishes or moulds. Shake out excess water. Pour in coconut mixture. Cover. Refrigerate for 5 hours, or overnight if time permits, until set.
4. Place strawberries, blueberries and raspberries into a bowl. Sprinkle with remaining sugar. Cover. Refrigerate for 30 minutes.
5. Turn panna cotta onto plates. Serve with berries and any juice/coulis

Fruit coulis

If you want to make a coulis, you can either use frozen or fresh fruit. Add the berries into a pan, add some icing sugar and let it boil till berries are soft. Then transfer to a sieve and put the juice through.