Pink Coconut Panna Cotta

(Vegan version is available)



1 can of full fat coconut milk (13.5 oz.)

2 tsp gelatin/agar powder 

3 tbsp honey

1 tsp vanilla extra 

1/2 cup Greek yogurt/ non-dairy yogurt  

1 tsp Pines Beet Juice Powder

  1. In a pot, add in coconut milk, gelatin/agar powder and beet juice powder. Stir to dissolve the powder. 
  2. Bring the mixture to a simmer, stir constantly, and turn off the heat. Add in vanilla extra and honey. Stir again.
  3. Remove the pot from stove, add in yogurt and keep stirring until well combined.
  4. Divide the mixture among 4 glasses and keep in the refrigerator for at least 2 hours. 
  5. Top some berries and honey to serve. 
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