This dessert secretly contains two ‘superfoods’. Gelatin (the high protein, gut-healing stuff) and probiotics (which you’ll find in the Healthy Life Blueberry Sorbet!). A perfect ‘make ahead’ dessert for your next dinner party. The panna cottas can be made the day before – to serve just top with the sorbet, syrup and coconut flakes.


  • 1 tablespoon gelatin powder
  • ½  cup almond milk
  • 1 tin coconut milk
  • 2 tablespoons rice malt syrup
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla powder)
  • ½ cup frozen blueberries

Blueberry syrup (optional)

  • 1 cup blueberries
  • ¼ cup water
  • 1 teaspoon vanilla extract (or 1 teaspoon vanilla powder)

To serve

  • 1 cup Healthy Life Blueberry Sorbet
  • ¼ cup toasted coconut flakes


  1. 1. Bloom the gelatin by adding it into a small bowl with 2 tablespoons of water and stirring until it becomes rubbery. Set aside.
  2. 2. Add the almond milk, coconut milk, rice malt syrup and vanilla to a small saucepan over low-medium heat for 3-5 minutes, until warmed through completely. Remove from the heat and stir through the gelatin until dissolved. Pour mixture between 4 ramekins, glasses or 4 holes in a muffin tray. Drop the blueberries into the moulds and place into the fridge to set for 1 hour.
  3. 3. Meanwhile, if you’re making the Blueberry Syrup, rinse out the small saucepan used to make the panna cottas. Add in the blueberries, water and vanilla. Place back over low-medium heat and cook for 5 minutes, mashing and stirring, until you create a thick syrup. Set aside for serving. 
  4. 4.Once set, remove panna cottas from the fridge. Dollop over the Healthy Life Blueberry Sorbet, spoon over the Blueberry Syrup and sprinkle over the coconut flakes to serve.