Dessert

Bulletproof Coconut-Blueberry Panna Cotta is for Dessert.

Bulletproof Coconut-Blueberry Panna Cotta takes 15 minutes to prepare.

Bulletproof Coconut-Blueberry Panna Cotta takes 15 minutes to cook.

Bulletproof Coconut-Blueberry Panna Cotta makes 10 servings.

The ingredients for Bulletproof Coconut-Blueberry Panna Cotta are:

1 cup Blueberries, fresh
4 cup Full fat coconut milk (by EMALULA)
3 tbsp xylitol (by RACHELHOPE13)
3 tsp Gelatine Powder (by NIKKI_G2008)
.66 tbsp Coffee-mate Sugar Free French Vanilla (powder)
4 tbsp Butter-Kerrygold (by CRICKET714)
1 tbsp MCT oil (by NICKI2)
.5 cup, shredded Coconut, raw

Here is how you make Bulletproof Coconut-Blueberry Panna Cotta:

Wash fresh or frozen blueberries.Place blueberries evenly in the bottom of dish. Save some for top.Heat 1 cup of the full fat coconut milk and XYLITOL and gelatin in a saucepan over medium heat until dissolved.Put the heated mixture into a pre-heated with hot water blender.Put the heated coconut milk mixture into the blender. Put the 4 tablespoons of grass fed butter and wait till melted.Then add to the blender 3 cups coconut milk, .66 tbsp vanilla powder, 1 tbsp MCT oil, Blend thoroughly. Add .5 cups shredded coconut to blender.Pulse the blender until mixed.Pour the contents of the blender over the blueberries in the dish.Put the dish in the refrigerator at least 1 hour to set. Add more berries to top for decoration after mixture is set.Serving Size:?About 1/2 cup more or less is a normal serving.

The nutritional information for Bulletproof Coconut-Blueberry Panna Cotta is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 256.5

• Total Fat: 24.2 g
• Cholesterol: 16.0 mg
• Sodium: 32.1 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 0.8 g
• Protein: 2.3 g