Chocolate Panna Cotta

Chocolate Panna Cotta

2 X 270ml tins full fat coconut milk

1.5 heaped teaspoon grass-fed gelatin

1 teas vanilla extract

¼ cup cacao or cocoa

¼ cup maple syrup – or to taste


In a small saucepan, whisk together the coconut milk with the gelatin.

Allow to sit 5-10 mins to bloom.

Add the vanilla.

Stir in the cacao or cocoa.

Gently heat on med-low heat, whisking.


Remove from heat, stir in the maple syrup.

Pour into small dishes/containers or one large one and set for at least 4 hours b4 serving.

You can add some raspberries to the panna cotta before putting in the fridge or add fruit after it has set.


Liza Twohill has been a naturopath for 22 years and has specialised in Functional Medicine for around 12 years. Her speciality is in fatigue, anxiety and gut microbiome. In addition to working as a clinician, her business also offers online wholefood workshops and in 2020 she released her ‘Çurb the Chaos’ online health programs. ​“What I’m most passionate about is helping people reclaim joy in their life.”

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