CHOCOLATE PANNACOTTA

(2 servings)

• 200 g ProPud Protein Pudding Chocolate
• 0.5 tsp gelatine powder
• 2 tbsp coconut cream
• Top with fresh berries and coconut flakes

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Pour gelatine powder into some water and let it swell. Pour the pudding and coconut cream into a sauce pan. Heat on medium heat (do not boil). Mix gelatine and stir until everything is dissolved. Pour into glassware. Allow to cool for 3-4 hours. Decorate with fresh berries and coconut flakes.

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