Coconut Panna Cotta Protein Cups

Ingredients

• 2 packets unflavored gelatin (2 tbsp)
• 1/4 cup cold water
• 1/4 cup hot water
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup vanilla protein powder
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 1/2 cup Greek yogurt
• 1/3 cup unsweetened shredded coconut
• 1 cup mixed tropical fruit (mango, pineapple, kiwi)
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tbsp lime zest
• 2 tbsp toasted coconut flakes
• Fresh mint leaves
• Edible flowers
• Lime zest curls

Instructions

1. 1

   Sprinkle gelatin over cold water in small bowl, let bloom for 5 minutes

2. 2

   Add hot water to bloomed gelatin and stir until completely dissolved

3. 3

   In saucepan, heat 1 cup coconut milk over medium heat until steaming (don't boil)

4. 4

   In large bowl, whisk protein powder with remaining cold coconut milk until smooth

5. 5

   Gradually whisk hot coconut milk into protein mixture

6. 6

   Add honey, vanilla extract, coconut extract, and salt, whisk until smooth

7. 7

   Stir in dissolved gelatin mixture until well combined

8. 8

   Let cool for 10 minutes, then whisk in Greek yogurt until smooth

9. 9

   Fold in shredded coconut

10. 10

    Divide mixture among 8 serving cups or ramekins

11. 11

    Cover and refrigerate for at least 4 hours or until completely set

12. 12

    For fruit topping, dice tropical fruits into small pieces

13. 13

    Toss fruit with honey, lime juice, and lime zest

14. 14

    Let macerate for 30 minutes to develop flavors

15. 15

    Toast coconut flakes in dry skillet until golden brown

16. 16

    To serve, top each panna cotta with fruit mixture

17. 17

    Sprinkle with toasted coconut flakes

18. 18

    Garnish with mint leaves, edible flowers, or lime zest curls