Vegan and FODMAP Friendly Maqui Berry Panna Cotta
Ingredients
- 270ml Full fat coconut milk (from the can) or 1 container of natural almond yoghurt
- 1/4 Cup rice malt Syrup
- 1 Tsp Natvia Natural Sweetener
- 2 Tsp Maqui berry powder
- 1 Tsp Vanilla Extract or powder
- 1 1/4 Tsp agar agar
Preparation
Whisk the coconut milk or yoghurt and agar agar together and let it sit for 5 minutes.
Add the vanilla and heat over low to medium heat, whisking to dissolve the agar agar. Do not bring to a boil.
Remove from heat once agar agar has dissolved and stir in rice malt syrup, Natvia, and Maqui powder.
Pour into molds and set in the fridge for at least 5 hours.
Toppings
Top with granola, fresh or frozen berries, and mint for added flavor.