Invincible Pannacotta


  • 2 cups almond milk
  • 2 cups coconut milk (canned)
  • 1/2 cup Manuka honey
  • 1 tsp maple sugar
  • 2oz espresso (optional)
  • Cinnamon stick
  • 4 Tbsp LYNQ Invincible
  • 1 Tbsp peanut butter (optional)


  1. Combine almond and coconut milk, honey, sugar, espresso and cinnamon stick. Stir over low heat, bring to boil. Stir in LYNQ Invincible, until it dissolves (a minute or so).
  2. Dissolve 7 gelatin sheets in bowl of water (can be substituted with 6 tsp nonflavored gelatin or 6 tsp ground chia seeds).  Squeeze the gelatin sheets to drain out the water. Stir gelatin sheets into the warm milk until dissolved.
  3. Ladle into serving bowls. Refrigerate overnight. Before serving, top with banana slices, chocolate shavings, drizzle with maple syrup or honey.