Acai Coconut Panna Cotta with Collagen
This light Spring inspired dessert combined seasonal freshness and our nourishing organic, wild caught Marine Collagen.
It is a much healthier version than the cream & sugar rich version and perfect for sharing with friends and family.
Makes 10 generous serves
Ingredients
- 3 Tsp Nutraviva Gelatin
- 5 Tbsp water
- 2 cups coconut cream
- 3 Tbsp maple syrup
- 1 x 100g defrosted acai sachet
- 1 vanilla bean, halved lengthways, seeds scraped
- 1/8 Tsp Himalayan salt
- 1 cup coconut yogurt
- 1/3 cup Nutraviva Marine Collagen
- Optional - 2 cups of blueberries to serve
Method
- In a small bowl, sprinkle the gelatin over 2.5 tablespoons of water & let it stand to soften & dissolve.
- In a medium saucepan, combine coconut cream maple syrup, vanilla bean & seed, salt & acai sachet.
- Bring to a simmer over medium heat, then remove the saucepan from heat. Stir in Nutraviva Gelatin until fully dissolved. Add the coconut yogurt, whisking gently until combined & let cool. Lastly, add Nutraviva Marine Collagen & stir until smooth.
- Divide mixture between four coupe glasses (or ramekins) cool to room temperature. Cover with plastic wrap & refrigerate for at least 3 hours or up to 2 days.
- Serve with blueberries if desired. Enjoy your beautiful, light Spring dessert.
Check out and follow our Instagram, Facebook and Pinterest for more! We love seeing your delicious creations and foodie feed, so tag us in your social media stories and posts!
Find more of our delicious recipes here.
Find out more about Nutraviva wild caught, sustainable sourced Marine Collagen here
This recipe was developed by Kirsty of @old_salty_trek via @hueimagery.