1cupblackberriesfresh or frozen, divided into two 1/2 cups
1Tbssugar substituteI used Lakanto Monkfruit
Take half a cup of the coconut milk and add the gelatin, allowing it to bloom for 5 minutes
Add the rest of the coconut milk and combine thoroughly
In a heavy bottom pan, heat over low heat for 5-10 minutes, until small bubbles start forming on the surface but the mixture is not simmering or boiling
Pass through a fine mesh strainer and pour into ramekins or jars for serving and refrigerate for at least an hour
Combine 1/2 cup of the raspberries, water, and 1 Tbs of sweetener and bring to a simmer, mashing the berries around, until the mixture as thickened
Pass through a fine mesh strainer and allow the mixture to cool. When it has cooled completely and the base has set for at least two hours, pour the blackberry mixture on top of the panna cottas and refrigerate again for at least two more hours.
Pull out of the fridge about 5 minutes before serving. Top with fresh berries and enjoy!
I made these the day before and they were perfect. However, I did not top with the fresh berries until right before serving.