Coconut panna cotta with fresh blueberries 

Cook time: 5 minutes 

Prep time: 5 minutes 

Serves: 8 

500ml cream 

250ml coconut milk 

4 leaves gelatine 

150g raw sugar 

½ t vanilla paste 

2 kaffir lime leaves (optional) 

8 flexible panna cotta moulds 

1 cup fresh blueberries 

2T red wine vinegar 

2T raw brown sugar 

Start by soaking the gelatine leaves in cold water.

Combine the cream, coconut milk, lime leaves and vanilla. Heat slowly until bubbles appear on the side of the pot. 

Remove from the heat and stir in the sugar, using a spatula to stir until dissolved. Then squeeze out as much water from the gelatine by squeezing between your hands, then adding the gelatine to the cream mixture. Stir until dissolved and allow to cool slightly. 

Pour mixture into moulds and allow to set in the fridge overnight. 

Place the blueberries into a small pot along with the remaining ingredients. Bring to the boil and turn down until the liquid has halved. Remove from the heat and cool until required. 

To serve, turn out the panna cotta by sliding a small knife around one side of the mould to release the suction. 

Tip the panna cotta out onto a plate and top with the blueberries. 

LISTEN ABOVE