- Add the water to a small bowl and sprinkle the gelatin on top. Allow it to “bloom” for 5 minutes. (This is what helps the gelatin activate.)
- Heat the coconut milk, honey, and vanilla extract in a small pot over medium low heat. Whisk together and bring to a low simmer. Then add the gelatin and whisk again until the gelatin is fully dissolved and the mixture is smooth.
- Add the collagen powder and mix well. Remove from the heat and set aside.
- Coat four 5.5-ounce ramekins or small glass jars with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours (or overnight).
- For the topping, you have the option to keep the fruits raw and just mash them together. Alternatively, you can make them a bit sweeter by following the cooking method below.
- Add the fruit and 1 tbsp of honey to a small pot over medium low heat. Stir constantly for 3-5 minutes or until the fruit start to get mushy, then remove from the heat.
- To assemble, remove the panna cotta from the ramekin by sliding a knife along the top edge, just to clear away the suction. If it doesn’t come out easily, place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside. Then invert the ramekin on a plate to remove the panna cotta.
- Top the panna cotta with the fruit and berries and serve. Garnish with lemon zest or a sprinkle of hemp seeds, if desired. Best to be eaten straight away.