Coconut Panna Cotta with Nutella Sauce & Strawberries

I fell in love with panna cotta when I tried it for the first time in Greece last summer. I came home and recreated a couple of different recipes–both of which were full fat and full of cream, but this week I decided to make a slightly lighter, healthier version. Lately I have been obsessing over coconut, so I decided to make a version with low-fat coconut milk, and top it with nutella and strawberries– just because that’s one of the most delicious combinations I could think of! The coconut panna cotta was smooth, creamy, sweet and subtle, and the rich chocolate and strawberries were just so divine with it! I love recipes like this, that are so delicious, pretty and elegant, but are SO quick and easy to make! I hope you guys love these as much as we do!

2 {.25oz} envelopes gelatin
1/4 cup sugar
2 cups coconut milk
1 cup heavy whipping cream
1 tsp vanilla
{for the sauce}
1/2 cup nutella
4 Tbsp-1/3 cup milk
Strawberries  & mint to serve

Directions: Measure the coconut milk in a glass jug, then place in the microwave and heat for a minute until luke warm. Add the gelatin, and let sit. Meanwhile, in a saucepan over medium-high heat, add the cream, sugar and vanilla, and stir constantly until the sugar has dissolved. Add the gelatin coconut milk mixture and whisk until completely smooth. Divide into 4 pretty serving dishes or moulds.

For the nutella sauce: Place 1 cup nutella in the bowl of an electric mixer. Add a few Tbsp milk and beat until smooth. Add more milk according to desired thickness.

Garnish with sliced strawberries and mint.

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