Panna Cotta Bubba Birthday Smash Cake

What you’ll need:

400ml can of coconut cream

1/2 cup blueberries (for a lavender colour) or raspberries (for a pink colour), fresh or frozen

1/4 cup water

1 tbsp grass fed gelatin

1/2 tbsp raw honey, maple syrup (optional as if its just for bubba you won't need )

1 tsp vanilla extract

What you’ll need to do:

Add the water and blueberries into small saucepan and bring to a simmer for 1 minute, stirring. Turn off heat and let it steep for 5 minutes. 

Smash the blueberries with a spoon or fork, to strain out all of the colourful liquid from the blueberries and then pour into a small glass. Discard the blueberries (or let your bubba enjoy them). Or if you want a speckled look, keep them aside to add back into the Panna Cotta mixture later.

Add the coconut cream to a shallow bowl and sprinkle over the gelatin. Let it sit for 2 minutes before adding into the (previously used) saucepan.

Add 3/4 of the blueberry liquid, optional blueberries and whisk and bring back to the simmer, until gelatin is dissolved. Turn off heat.

Add vanilla and optional sweetener, mix until dissolved.

Pour into large moulds (silicone muffin moulds work well) and then add a swirl of the additional blueberry liquid into each mould and give each a gentle stir to swirl through the colour. 

Refrigerate for 4 hours, or until set.

Gently remove the Panna Cotta's from each mould and add one to your serving plate for bubba. The rest you can enjoy for yourselves. 

Add colourful gummies around the plate for extra colour, a candle to sing Happy Birthday and after removing the candle, let your bubba enjoy the smash cake creation.

Wishing your bubba a wonderful celebration!

After more recipe inspiration?

Find age appropriate meal ideas in my baby health guide, Thriving Bubba & pregnancy specific nourishment within my online program, Path To Glowing Mumma.