Acerola Panna Cotta

Wonderful rich flavor and silky smooth texture this recipe takes just minutes to prepare and can be made ahead and is gluten free!!!

– 1 pack of Acerola pulp (thaw for 30 min)
– 5 tablespoons of sugar(for a lighter version use a alternative sugar)
– 3 tablespoons of cornstarch
– 3 oz of coconut milk
– 1 tb chia seed

In a bowl mix acerola, 1tbs sugar and 1 tbs chia seed, set aside in the refrigerator for about 1 hour. In a pan, add 4 tbs sugar, cornstarch and the coconut milk. Stirring constantly until thickened. Place in a pudding pan or glasses.
Leave to cool in the refrigerator until the mixture hardens,about 1 hour or so… when ready top with the acerola mix, serve and enjoy!