Gluten and Dairy Free Passion Fruit & Pomegranate Panna Cotta

Serves 3-4



  1. Pour 150ml of the coconut milk into a small bowl and sprinkle in the gelatine
  2. Set aside for 10 minutes
  3. Place the remaining 250ml of coconut milk in a saucepan over a medium heat
  4. Stir in the maple syrup/honey
  5. Heat to just below boiling
  6. Remove from the heat and whisk in the gelatine mix
  7. Divide between two glasses and chill in the fridge for 4 hours or until set
  8. Top with the passion fruit and pomegranate seeds