1 cup (240 ml) milk
1 vanilla bean, scraped
¼ cup (60 ml) honey
1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
2 cups (475 ml) non-fat Greek Yogurt
mixed pistachio, and dried fruit blend
Drizzle of honey
Top with raspberries and shredded coconut
In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering. Remove vanilla pod.
In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.
Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.
Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut