Ingredients

For the blueberries:
• 180g blueberries
• 2 Tbs Selati Demerara sugar

For the panna cotta:
• 3 sheets Gelatine leaves (6g)
• 500 ml coconut milk
• 350 ml milk
• ¼ cup Selati Castor snow

Toasted coconut to serve
Fresh blueberries

Instructions

• Place blueberries into a pot along with the demerara sugar, and cook until the berries begin to burst, remove from the heat and set aside to cool.
• Place the gelatine leaves into cold water to soften.
• Place the coconut milk, milk and castor sugar into a pot and bring to a simmer.
• Remove from the heat then add the gelatine leaves and stir to dissolve.
• Pour the panna cotta mixture into a shallow serving dish.
• Spoon over the blueberry mixture then swirl gently to partially colour the white panna cotta.
• Place into the fridge to set.
• Serve sprinkled with toasted coconut and extra blueberries.