:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/9z4hVfo_r5lPzG4_6mdN/f80f9f49b502e791e521cf34620b27.jpg "Coconut Panna Cotta")
Coconut Panna Cotta
Are you surprised to see such a fancy dessert? Don’t be! Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.
Ingredients
- 4 ripe figs
- 3 tablespoon With
- 1 teaspoon unflavored powdered gelatin
- 2 teaspoon cold water
- 1 Cup canned, full-fat coconut milk
- 0.13 teaspoon fine sea salt
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Directions
First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least hour, but up to day.
Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.
Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste — more honey, more salt, perhaps a little vanilla extract? It’s your call.
Bring the coconut milk almost to a boil — steam will rise quickly from the surface, and you might see a few bubbles around the edge of the pan.
Remove the pan from the heat.
Add the gelatin to the coconut mixture and whisk vigorously.
Pour the mixture evenly into two glasses, cover, and let set in the fridge for at least 4 hours or up to 48 hours in advance.
Serve with the honey-soaked figs.
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TASTElistCoconut Panna Cotta
Are you surprised to see such a fancy dessert? Don’t be! Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.
First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least hour, but up to day.
Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.
Meanwhile, in a 2-quart saucepan, heat the coconut milk, honey, and salt. Taste the mixture and adjust it to your taste — more honey, more salt, perhaps a little vanilla extract? It’s your call.
Bring the coconut milk almost to a boil — steam will rise quickly from the surface, and you might see a few bubbles around the edge of the pan.
Remove the pan from the heat.
Add the gelatin to the coconut mixture and whisk vigorously.
Pour the mixture evenly into two glasses, cover, and let set in the fridge for at least 4 hours or up to 48 hours in advance.
Serve with the honey-soaked figs.
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