Mix 250ml of the juice, the milk, the coconut milk and the sugar substitute in a saucepan and heat until warm. Remove from the heat and add the vanilla essence.Place the gelatine in a microwave-safe jug or bowl with the remaining fruit juice. Set aside to swell for five minutes, then heat it in the microwave on medium power until the gelatine has dissolved.Add 125ml of the coconut milk mixture to the gelatine. Stir well and then stir in the rest of the coconut milk mixture.Pour the mixture into four ramekins sprayed with non-stick cooking spray, and refrigerate for an hour to set.
Once set, invert the moulds onto serving plates and place a warm cloth over each to help loosen the panna cotta from the moulds.Serve with fresh fruit and toasted coconut shavings.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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