In a small saucepan, add the gelatin and warm water, stirring to combine. Leave for 5 minutes
Add the coconut milk and stevia
Remove from the heat and pour into 4 small, glass bowls. Allow to cool to room temperature, then place in the fridge to set.
Once set, it's time to make your raspberry topping. Combine the gelatin with the water in a saucepan. Let stand for 5 minutes.
Reserving some raspberries for decoration, place the rest in the saucepan with the stevia. Simmer for 5-10 minutes or until the raspberries have broken down and looks like jam. Remove from the heat and pass through a fine-mesh strainer to remove seeds. ( I left the seeds in) Allow to cool before spooning on top of the panna cotta. Return to the fridge until set.
The recipe called for maple syrup, but to make it sugar free, I opted for stevia (which is SIBO friendly)
The recipe also called for 1 cup coconut milk and 1 cup almond milk. I just added 2 cups coconut milk.