Not only is this vegan panna cotta smooth and creamy, but it’s also silky. It’s a velvety smooth-cooked cream that dissolves in your mouth and feels like eating in heaven.

First make Mixed Berries Sauce, mix all together , add sugar and  cook for a few minutes until it all melts nicely.

Melt full-fat coconut milk and sugar in a saucepan over medium heat. In a small bowl, combine the Almond milk and cornstarch; as soon as the sugar has dissolved, pour it into the saucepan.

– Now, pour in the vanilla extract. Make a good stir. Divide the mixture into serving bowls and add berry sauce

– I let them cool on the counter first, then put them in the refrigerator once they are no longer hot to the touch.

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