This is a simple version to begin with. There are some really exciting and different flavor combinations out there so don’t be afraid to get creative in the kitchen. Try a berry or lemon panacotta or, as I like to do, layer different things throughout the panacotta. For example, stewed apple or strawberries as a base in your mold followed by the panacotta mixture is yummy and makes a beautiful top when set and poured out. You may also like to add a little cacao powder (1-2 teaspoons) and enjoy a yummy chocolate treat.

INGREDIENTS

• 1 can full fat organic coconut milk
• 1 heaped teaspoon of gelatin
• The seeds from 1 fresh vanilla bean
• ⅓ cup maple syrup

METHOD

In a saucepan, whisk together coconut milk and gelatin. Allow to sit for 5 minutes, to bloom.

Add the vanilla, then gently heat the mixture over medium-low heat, whisking well to help the gelatin dissolve. Be careful NOT to boil this mixture.

Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup. Pour into molds or dishes, and place in the fridge to set for at least 4 hours before serving.