Coconut Panna Cotta

Name: Coconut Panna Cotta
Yield: 2 servings
Ingredients: 4 ripe figs; 1 tablespoon honey; 1 teaspoon unflavored powdered gelatin; 2 teaspoons cold water; 1 cup canned, full-fat coconut milk; 2 tablespoons honey; ⅛ teaspoon fine sea salt

Dessert Figs Coconut Milk Honey

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2 servings

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Ingredients (8)

For the fruit topping:

4 ripe figs
1 tablespoon honey

For the panna cotta:

1 teaspoon unflavored powdered gelatin
2 teaspoons cold water
1 cup canned, full-fat coconut milk
2 tablespoons honey
⅛ teaspoon fine sea salt

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Nutritional Information

Calories398
Fat24.41g
Saturated fat21.44g
Trans fat0g
Carbs48.89g
Fiber3.05g
Sugar42.62g
Protein4.13g
Cholesterol0g
Sodium164.78mg
Nutritional Analysis per serving (2 servings) Powered by

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Are you surprised to see such a fancy dessert? Don’t be! To put it the way David Lebovitz has, if you spend more than 5 minutes making panna cotta, you’re taking too long! We like the way you think, David.

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.

from: Sweet & Simple by Christina Lane

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Dessert for Two

by Christina Lane

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Instructions

1First, make the fruit topping: Wash, trim, and quarter the figs. Cover them with the honey, stir, and let them marinate for at least 1 hour, but up to 1 day.
2Next, add the gelatin and cold water to a small bowl. Stir to dissolve the gelatin, then let it rest for 5 minutes.
3Meanwhile, 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.
4Bring 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.
5Remove the pan from the heat.
6Add the gelatin to the coconut mixture and whisk vigorously.
7Pour 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.
8Serve with the honey-soaked figs.

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