Coconut Blueberry Panna Cotta
  1. Place the berries in a deep-sided dish. Heat 1 cup of the coconut milk, the xylitol, and the gelatin in a saucepan over medium heat until dissolved.
  2. Place the remaining 3 cups of coconut milk in a blender with the vanilla, butter, and oil.
  3. Blend thoroughly and then add the hot coconut milk/gelatin mixture and shredded coconut. Pulse the blender until mixed.
  4. Pour the entire blender contents over the blueberries and place the dish in the fridge for an hour to set. Add more berries to the top!
Recipe Notes

In a hurry? Either refrigerate for 30 minutes or freeze for 15 minutes to get the jello-like consistency.

MCT Oil:

Grass-Fed Bulletproof CollaGelatin: