1 cup raw macadamia pre-soaked,
1/2 cup young coconut meat,
1.5 cup hot coconut milk ( should be very hot to activate agar)
4 tbsp lingonberry powder,
1 tbsp lemon juice,
1 tbsp coconut oil,
2 tbsp coconut nectar,
1 tsp agar agar powder
Toppings: Blueberry, raspberry fermented in coconut sugar, puffed quinoa, fresh mint leaves
1.Place macadamia, coconut meat and milk into a high speed blender, mix on high until you get silky smooth mixture.
2.Add lingon, lemon, coconut oil, nectar and agar powder. Mix well.
3.Pour mixture into a metal mold.
4.Store in the freezer at least 2-3 hours before cutting.
5. Cut panna cotta using a sharp knife, transfer in a plate.
6. Top with berries, quinoa pops and mint leaves.