This is such an easy dessert to make – the hardest part is waiting for them to set – and there’s no need for sugar. However, if you want to make them sweeter you can just add a couple of tablespoons of sugar or some sweetener to the cream mixture.
140 ml can coconut cream
300 ml double cream
100 g blueberries
1/2 tsp vanilla powder or 1 vanilla pod
4 leaves of gelatine
Cut up and soak the gelatine leaves in 2 tbsp cold water for 5 – 10 minutes until soft.
Meanwhile, place all of the other ingredients into a pan over a medium-low heat and bring to the boil. Blend the cream mixture with a stick blender, or in a liquidiser, until smooth. Whilst the mixture is still warm, add the gelatine and stir/blend until it is fully dissolved.
Pour the mixture into four ramekins, or panna cotta moulds, and leave in the fridge to set. Mine were set after 2 hours, but it could take longer. To serve, turn out the panna cottas onto plates and garnish with some mint leaves (you may need to heat the outside of the moulds to free them – just use some hot water for this). If you’re pressed for time you could just set the mixture in glasses or bowls and serve the panna cottas without turning them out.