- Prep Time: 5 mins
- bake Time: 15 mins
- Total Time: 2 hrs, 20 mins
Ingredients
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1 (14-oz) can coconut cream
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1 cup unsweetened almond or soy milk
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¼ cup Anthony's Organic Cane Sugar
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⅓ cup Anthony's Arrowroot Flour
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2 tsp vanilla extract
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Anthony's Organic Shredded Coconut, for serving
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2 cups frozen raspberries
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½ cup water
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¼ cup Anthony's Organic Cane Sugar
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1 tbsp Anthony's Arrowroot Flour
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Instructions
1. In a medium saucepan, warm up the coconut cream and the sugar until the sugar has dissolved.
2. In a small bowl, dissolve the arrowroot powder in the almond milk. Pour this into the saucepan with the coconut cream.
3. Cook this mixture over medium heat until it thickens, about 10 minutes. Stir in the vanilla extract at the end.
4. Remove the saucepan from the heat and pour the panna cotta into ramekins. Leave them on the counter to cool, then place them in the fridge for at least 2 hours.
5. In the meantime, add the frozen raspberries to a small saucepan with the water and sugar. Bring to a boil and then reduce to a simmer.
6. Add the tablespoon of arrowroot powder at the end. Cook a bit longer, until the sauce has thickened.
7. Let the berry sauce cool in the fridge as well.
8. When the two hours are up, flip the panna cotta out, one ramekin at a time. Top with the raspberry sauce, decorate with shredded coconut and enjoy!
