Ingredients:
Panna Cotta:
• 2 cups full fat coconut cream
• 1 cup unsweetened almond milk
• 1/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin

Berry Coulis (optional topping):
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons coconut sugar
• 1 tablespoon lemon juice

Instructions:
• In a small bowl, sprinkle the gelatin over 1/4 cup of almond milk and let it sit for about 5 minutes to soften.
• In a saucepan, heat the remaining almond milk and coconut cream over medium heat until it’s warm but not boiling. Stir in the coconut sugar until it dissolves.
• Remove the saucepan from heat, add the vanilla extract, and whisk in the softened gelatin mixture until completely dissolved.
• Allow the mixture to cool for a few minutes before pouring it into panna cotta molds or ramekins. Refrigerate for at least 4 hours or until set.

For the berry coulis (optional):

• In a blender, combine the mixed berries, coconut sugar, and lemon juice. Blend until smooth. Strain the mixture to remove seeds if desired. Once the panna cotta is set, carefully unmold it onto serving plates or serve it directly in ramekins.
• Drizzle the berry coulis over the top or on the side before serving.

This gluten-free, low-carb panna cotta is a delightful and creamy dessert that suits your dietary preferences. The berry coulis adds a burst of fruity flavor without compromising on the low-carb aspect. Enjoy this guilt-free treat!