STRAWBERRY PANNA COTTA
1 15 oz. can full fat coconut milk
1 pound fresh strawberries (organic) rinsed, stems/leaves removed
1 teaspoon real vanilla extract
1 teaspoon raw honey
2 tablespoons gelatin
1 pinch sea salt
2 tablespoons finely unsweetened shredded coconut
Grease 4 ramekins with coconut oil.
Warm the milk, berries, vanilla, and honey in a saucepan over medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes.
Add the gelatin and stir until completely dissolved. Blend with the immersion blender so the gelatin is thoroughly mixed in with the berry mixture, about 1 to 2 minutes.
Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until panna cotta reaches desired consistency.