This makes a wonderful and satisfying breakfast or snack and is also packed full of beneficial bacteria to help replenish the good guys in your gut and also contains gelatin to help repair the gut lining. Gelatin is also beneficial for skin, nail, hair and teeth health, improves wrinkles, is anti-aging, improves cellulite and stretch marks, helps our livers to detox, great for arthritic support and digestion and also boosts the metabolism. Both the gelatin and probiotic rich coconut yoghurt will help to heal and protect against leaky gut.

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 minsDifficultyBeginner

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 2 cups of Kultured Wellness Coconut Yoghurt or you can use any coconut yoghurt or yoghurt (it wont contain as many beneficial bacteria as the Kultured wellness yoghurt though)
 15-25g of Changing Habits Gelatin (use less if you like your panna cotta less hard, use more if you like it firmer)
 1/4 cup filtered water
 Flesh of 2 large mangoes or 4 small mangoes
 1-2 Tbsp raw organic honey (optional)
 1 mango, diced to garnish
 1/2 cup blueberries
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1

Add the water and gelatin to a bowl and stir through to combine, set aside to ‘bloom’ and thicken.

2

Add the cultured coconut yoghurt, turmeric, mangoes and honey if adding to a blender and blitz to combine.

3

Add the bloomed gelatin to a small saucepan and melt to dissolve on a low-medium heat.

4

Pour the gelatin into the blended mixture and blitz to combine.

5

Pour into a clean glass jar and place in the fridge to set over night. (Note; as the coconut yoghurt is packed full of beneficial bacteria it feeds off the sugars in the mangoes and honey (if adding) and creates a stunningly beautiful slightly fizzy sensation on the tongue when eaten).

6

Once set, scoop into 2 bowls and top with mango and blueberries to garnish.

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Ingredients

 2 cups of Kultured Wellness Coconut Yoghurt or you can use any coconut yoghurt or yoghurt (it wont contain as many beneficial bacteria as the Kultured wellness yoghurt though)
 15-25g of Changing Habits Gelatin (use less if you like your panna cotta less hard, use more if you like it firmer)
 1/4 cup filtered water
 Flesh of 2 large mangoes or 4 small mangoes
 1-2 Tbsp raw organic honey (optional)
 1 mango, diced to garnish
 1/2 cup blueberries

Directions

1

Add the water and gelatin to a bowl and stir through to combine, set aside to ‘bloom’ and thicken.

2

Add the cultured coconut yoghurt, turmeric, mangoes and honey if adding to a blender and blitz to combine.

3

Add the bloomed gelatin to a small saucepan and melt to dissolve on a low-medium heat.

4

Pour the gelatin into the blended mixture and blitz to combine.

5

Pour into a clean glass jar and place in the fridge to set over night. (Note; as the coconut yoghurt is packed full of beneficial bacteria it feeds off the sugars in the mangoes and honey (if adding) and creates a stunningly beautiful slightly fizzy sensation on the tongue when eaten).

6

Once set, scoop into 2 bowls and top with mango and blueberries to garnish.

Anti-inflammatory Turmeric and Mango Panna Cotta