Prep time: 10 mins.              

Cook time: 15mins.             

Servings: 4

Ingredients: *all ingredients are organic and non-GMO

FOR THE PANNA COTTA

– 1 (13 oz.) can full fat coconut milk

– 1/3 cup raw honey

– 1 1/2 tsp. vanilla extract

– 2 tsp. grass-fed gelatin

FOR THE PEACH COMPOTE

– 4 ripe peaches, peeled, pitted and sliced (about 3 cups)

– 3 Tbsp. raw honey

– 2 tsp. grass-fed gelatin

OPTIONAL TOPPING

– Fresh berries

Directions:

TO MAKE THE PANNA COTTA:

1.  Place the coconut milk, raw honey, and vanilla in a small saucepan over medium-high heat and bring to a light simmer, stirring until well combined. Add the gelatin and whisk to combine. Pour into 4 ramekins and place in the fridge to set (3 hours or more).

TO MAKE THE PEACH COMPOTE:

1. Once the panna cotta has set, place sliced peaches in a food processor and blend until very smooth. Strain out any chunks through a mesh strainer.

2. Place strained peach mixture and raw honey in a saucepan over medium-high heat and bring just to a boil, stirring occasionally. Add gelatin and whisk until well combined, about 1 minute. Pour an equal amount on top of each panna cotta layer and then refrigerate 3 hours or until set. Top with fresh berries (optional) and serve.