400 ml coconut milk
Zest from 1 organic lemon
1 tbsp lemon juice
1,5 tbsp coconut sugar
½ tsp vanilla powder or vanilla extract
1,5 sheet of gelatin
In a pot poor coconut milk, lemon juice and zest, coconut sucker and vanilla, bring to boil and put a side to cool of a bit.
Put gelatin sheets in cold water for 5 min, take up and squeeze all water out, put into the coconut milk mixture when it is a bit colder.
Poor into serving glasses and put into fridge for minimum 4 hours.
200 g fresh or frozen raspberry
1 tsp vanilla powder or vanilla extract
Bring it to boil and blend as preferred consistence
Poor over cold panna cotta when it is cooled down and put back into the fridge.