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  • 2 tsp gelatin
  • 1/4 cup warm water 
  • 250 ml almond milk 
  • 250 ml coconut milk
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla 
  • few mint leaves
  • 1/2 tsp gelatin
  • 1/4 cup water 
  • 250 g raspberries and some use for decoration
  • 2 tbsp honey or maple syrup
  • 2 tsp lemon juice


Instructions are for 2 servings. Please modify as needed.

  1. Panna cotta  Step 1: Take a small saucepan, add warm water and gelatin together, stirring it well to mix, and rest it for 5 minutes.
  2. Step 2: Vanilla, coconut milk, almond milk, and maple syrup add it all in the saucepan with gelatin.
  3. Step 3: Stir the mixture with gelatin over low heat till it completely dissolved with other ingredients.
  4. Step 4:  By stirring mix all the ingredients and make a perfect blend. Don’t stop stirring, stirring will prevent the mixture from getting burnt.
  5. Step 5: Remove mixture from the heat and pour into 4 glasses in which you want to serve. Let it cool to room temperature than for setting place it in the fridge. 
  6. Raspberry topping: Step 1: Panna cotta set, now start making the raspberry topping. Combine the gelatin with the water in the saucepan and leave it for approximately 5 minutes.
  7. Step 2: Besides some raspberries for decoration, place rest in the saucepan with the honey or maple syrup as you like with lemon juice. 
  8. Step 3: Boil for 5 to 10 minutes or until the raspberries have broken down and get similar to jam. 
  9. Step 4: Remove the saucepan from the heat and remove the seeds of raspberries’ by passing them through a fine-mesh strainer.
  10. Step 5: Let it cool down before spooning it over panna cotta. Once spooning is done put it back in the fridge until it set perfectly.
  11. To serve: Serve it when it is set and cold. For decoration use berries we reserve and a spring of mint leaves.  

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