Recipes Desserts:

Coconut Panna Cotta with COLLAGEN Inner Beauty Boost

Athena Calderone
Coconut Panna Cotta with COLLAGEN Inner Beauty Boost


3 teaspoons powdered, unflavored gelatin 

2.5 T water

2 cups with coconut cream 

3 tablespoons maple syrup 

1 vanilla bean, halved lengthwise, seeds scraped

1⁄8 teaspoon kosher salt

1 cup coconut yogurt

1/ 3 cup COLLAGEN Inner Beauty Boost

1 pint blackberries, smashed and with a drizzle of COLLAGEN


In a small bowl, sprinkle the gelatin over 2.5 tablespoons water and let stand to soften and dissolve. In a medium saucepan, combine the coconut cream, maple syrup, vanilla bean and seeds, and salt.

Bring to a simmer over medium heat, then remove the saucepan from heat. Stir in the gelatin until fully dissolved. Add the coconut yogurt, whisking gently until combined and let cool. Lastly, add COLLAGEN Inner Beauty Boost.

Divide the mixture between six coupe glasses (or ramekins) and cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days. 

Serve garnished with smashed blackberries.

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