Breakfast blueberry and coconut panna cotta
A creamy coconut panna cotta with the protein hit of a balanced breakfast. Make-ahead, satisfying, and a bit more interesting than another bowl of oats.
Panna cotta sounds like dessert, and the texture is, but this version has the protein and fat balance of a proper breakfast. Set it the night before, top with frozen berries, eat from the fridge.
Ingredients
- 2 cups full-fat organic coconut milk
- 2 teaspoons unflavoured gelatin
- 2 servings vanilla collagen or whey isolate protein powder
- 1 teaspoon vanilla extract
- 3 tablespoons fibre syrup or organic maple syrup
- Organic frozen berries, to top
Method
- Let the gelatin bloom in 2 tablespoons water for 5 minutes.
- Add 1 cup of coconut milk to a blender along with the protein powder and blend until smooth.
- Pour the mixture into a saucepan and start a very light simmer.
- Add the bloomed gelatin and whisk until dissolved.
- Add the remaining cup of coconut milk and the syrup. Whisk until dissolved.
- Remove from heat and whisk in vanilla extract. Let sit for 10 minutes to cool.
- Pour into 4 serving dishes. Cover (don't let the wrap touch the surface) and refrigerate for 5 hours or until set.
- Top each panna cotta with frozen berries.
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