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Coconut Blueberry Panna Cotta

Coconut Blueberry Panna Cotta

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Course Desserts

Ingredients
  

  • 1 cup Blueberries fresh or frozen
  • 4 cups full-fat coconut milk BPA-free, divided
  • 1-4 tbsp hardwood xylitol or stevia to taste
  • 2 tbsp Grass-Fed Bulletproof CollaGelatin (see recipe note)
  • 2 tsp vanilla powder
  • 4 tbsp grass-fed unsalted butter OR
  • 1 tbsp Coconut oil OR
  • 1 tbsp MCT oil (see recipe note)
  • 1/2 cup Shredded coconut*

Instructions
 

  • 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.
  • Place the remaining 3 cups of coconut milk in a blender with the vanilla, butter, and oil.
  • Blend thoroughly and then add the hot coconut milk/gelatin mixture and shredded coconut. Pulse the blender until mixed.
  • 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!

Notes

In a hurry? Either refrigerate for 30 minutes or freeze for 15 minutes to get the jello-like consistency.
MCT Oil: https://bi198.isrefer.com/go/xctoil/a735/
Grass-Fed Bulletproof CollaGelatin: https://bi198.isrefer.com/go/collagen/a735/